Leek Cannelloni Recipe with Prawns and American Cream

Ingredients to make leek cannelloni with prawns and American cream:

4 large cooked leeks
200 grams of onion
1 green pepper
100 grams of prawns
30 grams of flour
½ liter of milk
4 tablespoons of olive oil
Salt
¼ liter of seafood cream Ingredients for the seafood cream: 150 grams of raw unpeeled prawns
100 grams carrot
100 grams of onion
100 grams of leeks
1 ripe tomato
10 grams of rice
¼ glass of cognac
¼ liter of fish broth
3 tablespoons olive oil
Salt

Contents

Cut the onion and green pepper into brunoises (Small Square) and cook them in a pan over low heat until softened.
Once the onion and pepper are poached, add the peeled and chopped prawns.
Mix the fried prawns with a little flour and add a little milk to form compact dough.
With this dough we fill the leek cannelloni.
Season the leeks with the seafood sauce and lightly gratin them in the oven.
To make the seafood cream, cut the onion and leek into julienne strips (into thin strips).
We put them to cook together with the carrot and a little oil and salt until they soften.
Then add the tomato cut into wedges and the whole prawns, removing the eyes of the prawns with a knife, since once crushed in the cream small black dots would remain.
Flambé the contents of the casserole with cognac, add the rice and wet with 2 liters of fumet or fish broth.
Let simmer over low heat for 30 minutes.
Blend with a blender and pass through a food mill.
Next, we pass the cream through the fine strainer again so that no shells from the shellfish pass through.
Finally we add salt.