We propose a recipe with a delicate flavor but very original and successful, perfect for surprising friends at dinner. These hake and prawn cannelloni are delicious accompanied by a piquillo pepper sauce.
Ingredients to make Hake and prawn cannelloni:
- 4 slices of Hake
- 250 grams of Prawns
- 1 unit of green pepper
- 1 unit of onion
- 1 package of cannelloni
- 1 jet of Oil
- 1 pinch of salt
- 1 pinch of black pepper
- 1 bottle of liquid cream
- 1 bottle of piquillo peppers
How to make Hake and prawn cannelloni:
- Here we have the ingredients for the hake and prawn cannelloni with piquillo pepper sauce. The hake is frozen and the prawns are already cooked, while the cannelloni are a confection that does not need to be boiled.
- Following the instructions on the cannelloni package, we put the sheets in a tray with hot water and let them soak for 20 minutes. After this time, we will spread them on a clean cloth.
- Boil the hake in water for about ten minutes and then crumble it on a plate.
- In a saucepan with hot oil, add the onion and green pepper, previously washed and finely chopped.
- When the vegetables are ready, add the crumbled fish, the already cooked prawns and half a pot of liquid cream. Let it cook over medium heat for 10 minutes, so that the liquid thickens and forms a kind of cream, which will be the filling for the cannelloni.
- Now we proceed to make the cannelloni. With a teaspoon, carefully place a little filling on a sheet and roll it up.
- It is a delicate job but in a few minutes you will have the tray ready with the cannelloni, which you will put in the oven at 180ºC. For 10 minutes, following the instructions on the paste.
- While the cannelloni are in the oven we will prepare the piquillo pepper sauce. In a frying pan, sauté the chopped piquillo peppers and add the rest of the liquid cream from the pot. In less than five minutes it will be ready and you only have to pass the mixture through the blender.
- Check the oven from time to time to prevent the cannelloni from drying out too much.
- Plate between three and four cannelloni per diner and water them on top with the pepper sauce. You will see that the hake and shrimp cannelloni will become one of your star dishes.
