Cannelloni with Fish Filling

Ingredients

• 2 slices white bread
• 600 g fish fillet (cod, redfish)
• 1 bunch spring onions
• 0.5 lemon (juice and grated zest)
• 2 tbsp chopped parsley
• 3 tbsp chopped dill
• 1 ball mozzarella (125 g)
• 2 Eggs
• Salt
• Pepper
• nutmeg
• 1 tbsp butter
• 1 heaping tbsp flour
• 500 ml milk
• 250 g cannelloni (uncooked)
• 1 large tomato

Instructions

1. 1.

   Soak the white bread in lukewarm water, then squeeze out excess liquid. Wash and pat dry the fish fillet, roughly cube it, and blend with the toasted bread.

2. 2.

   Trim and wash the spring onions, slice into fine rings. Rinse the lemon under hot water. Dice the mozzarella.

3. 3.

   Combine the fish mixture with spring onions, lemon zest and juice, herbs, mozzarella, and eggs; season with salt, pepper, and nutmeg.

4. 4.

   For the sauce melt butter in a pot, lightly brown the flour, then whisk in milk. Bring to a boil, reduce heat, and simmer for about 10 minutes, seasoning with salt, pepper, and nutmeg.

5. 5.

   Fill each cannelloni using a teaspoon of the fish mixture and arrange side by side in a greased baking dish. Slice the tomato into rounds and place on top of the cannelloni; pour the sauce over everything.

6. 6.

   Bake in a preheated oven at 200°C (middle rack) for 30–35 minutes until lightly browned.