Cannelloni with trout farce

Ingredients for 4 servings:

• 15 cannelloni
• 4 trout fillets, smoked
• 150 g salmon fillet(s) or pike fillet
• salt and pepper
• some cayenne pepper
• 1 pinch(s) nutmeg, freshly grated
• 1 lime(s), the juice
• 1 cup of cream
• 3 eggs
• ½ bunch parsley
• 1 sprig(s) tarragon
• n. B. Breadcrumbs for binding
• 800 g diced tomatoes
• 2 onions, diced
• 2 garlic cloves, finely chopped
• 3 tbsp olive oil
• 2 tbsp tomato paste
• 1 pinch(s) of sugar
• salt and pepper
• 1 bunch tarragon, chopped
• Oil for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

extraordinary and very tasty!

For the tomato sauce, gently fry the diced onions and chopped garlic in olive oil until golden brown. Add the tomato paste and a pinch of sugar and fry. Add the diced tomatoes, bring to a boil, and season. Finally, add the chopped tarragon and season to taste. Prepare the cannelloni according to the package instructions. Dice the trout fillets and the salmon or pike fillets, season with salt, pepper, cayenne pepper, and nutmeg. Pour over the lime juice and puree with a dash of cream. Mix the fish puree with the remaining cream, the eggs, the chopped parsley, and the tarragon, and thicken with breadcrumbs. Fill the cannelloni with the mixture and place them in a lightly oiled baking dish. Spread the tomato sauce evenly over the cannelloni. Cook the cannelloni in a preheated oven at 180°C for approximately 15-20 minutes. Arrange the cannelloni with the sauce on pasta plates and serve immediately.