Leek Cannelloni Recipe with Prawns and American Cream

Ingredients to make leek cannelloni with prawns and American cream:

1. 4 large cooked leeks
2. 200 grams of onion
3. 1 green pepper
4. 100 grams of prawns
5. 30 grams of flour
6. ½ liter of milk
7. 4 tablespoons of olive oil
8. Salt
9. ¼ liter of seafood cream Ingredients for the seafood cream: 150 grams of raw unpeeled prawns
10. 100 grams carrot
11. 100 grams of onion
12. 100 grams of leeks
13. 1 ripe tomato
14. 10 grams of rice
15. ¼ glass of cognac
16. ¼ liter of fish broth
17. 3 tablespoons olive oil
18. Salt

How to make leek cannelloni with prawns and American cream:

• 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.