Cannelloni with crab and crab meat filling and fine shrimp sauce

Ingredients for 2 servings:

• 10 cannelloni
• 125 g crabs (meat only)
• 125 g crab meat
• 125 g shrimp
• 125 g monkfish fillet(s)
• 1 shallot(s)
• 3 tbsp parsley, chopped
• 250 g ricotta
• 2 tbsp Parmesan
• Butter, clarified
• 8 king prawns
• 1 bunch of herbs (bouquet garnish)
• 1 clove(s) garlic
• 1 shallot(s)
• 150 g mushrooms
• 100 ml sherry (cream sherry)
• Saffron
• 150 ml cream
• 1 tbsp Worcestershire sauce
• salt and pepper

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

For the filling: Finely chop the crab, shrimp, and monkfish meat, and finely chop the onion. Brown the onion in a pan with 2 tablespoons of clarified butter. Once cooked through, add the fish and shellfish meat and sauté over medium heat until cooked through. Transfer to a bowl and let cool. Mix in the ricotta, parsley, and Parmesan cheese, season lightly with salt (careful! Season first, as the Parmesan is already very spicy) and pepper, and let cool completely. For the sauce: Place the shrimp in 1 liter of water, the bouquet garni, and the garlic clove in a pan and cook until the shrimp are curled and pink. Remove from the heat, strain the stock, collect it, and set aside. Peel the shrimp and roughly chop the meat. Finely slice the mushrooms and finely chop the shallot. Brown both in a pan with clarified butter, add the prawn meat and saffron, and stir constantly until everything absorbs color and flavors, stirring in the sherry as you go. Once everything is well absorbed, stir in 300 ml of the Court Buillon (which was left over from cooking the prawns), bring to the boil, and reduce. Once everything has the right consistency, season with the cream and a little Worcestershire sauce, and add a little salt and pepper. For the cannelloni, put the crab meat filling in a deep dish and spoon into the cannelloni (held vertically on the edge of the dish). Finally, press the filling in a little with the handle of a spoon to give it a firmer consistency. Place the filled cannelloni in a baking dish and pour the sauce over them (not too much), then bake at 180 degrees Celsius for 30 minutes. Serve on plates and pour over the remaining shrimp sauce.