Serves: 6–8
Preparation Time: 45 minutes
Cooking Time: 30 minutes
Baking Time: 45–50 minutes
About this Recipe
Delicate cannelloni filled with succulent rockling (or blue-eye cod), king prawns, creamy béchamel sauce, fragrant dill and melted raclette cheese. This elegant seafood dish is perfect for entertaining and showcases the versatility of the Lasagna Cook Easy (LCE) by making perfectly cooked pasta sheets easy to prepare and roll.
Ingredients
Béchamel Sauce
- 1.5 litres whole milk
- 105 g unsalted butter
- 105 g plain flour
- 1 teaspoon sea salt
- Pinch of freshly grated nutmeg
Seafood Filling
- 750 g rockling or blue-eye cod fillets
- 750 g shelled king prawns, uncooked
- 125 g unsalted butter
- 500 g grated raclette cheese
- 15 g fresh dill, finely chopped
- Sea salt, freshly ground white pepper and freshly grated nutmeg, to taste
Cannelloni
- 6–8 lasagna sheets
- Extra grated raclette cheese for topping
Method
Prepare the Seafood
Step 1
Cut the fish into portions approximately 3 cm wide.
Melt the butter in a large frying pan over medium-high heat.
Lightly sear the fish until just caramelised on each side. Remove from the pan and allow to cool slightly.
Using the same pan, quickly sear the king prawns until lightly caramelised. Avoid overcooking.
Cut the fish and prawns into 1–2 cm pieces.
Set aside to cool.
Prepare the Béchamel Sauce
Step 2
Pour the milk into a saucepan and season with the salt and freshly grated nutmeg.
Heat gently until almost boiling.
In a separate saucepan, melt the butter over low heat.
Add the flour and stir continuously for 1 minute to create a smooth roux.
Gradually whisk the hot milk into the roux until the sauce becomes smooth, creamy and thickened.
If any lumps develop, whisk until completely smooth.
Remove from the heat and allow to cool slightly.
Prepare the Seafood Filling
Step 3
In a large mixing bowl, combine:
- The chopped seafood
- One-third of the béchamel sauce
- 300 g grated raclette cheese
- Fresh chopped dill
Season lightly with sea salt, white pepper and a pinch of freshly grated nutmeg.
Mix gently until evenly combined.
Transfer the filling to a piping bag if preferred for easier filling.
Prepare the Lasagna Sheets Using the Lasagna Cook Easy (LCE)
Step 4
Preheat the oven to 220°C.
Bring 7 litres of salted water to the boil in a 26 cm stockpot.
Place the lasagna sheets into the Lasagna Cook Easy (LCE) and cook for 6–10 minutes, or until your preferred texture is reached.
Transfer immediately into cold water.
Lay each sheet flat on clean tea towels and gently pat dry.
Assemble the Cannelloni
Step 5
Spread one-third of the béchamel sauce evenly over the base of a 330 mm × 230 mm baking dish.
Place one lasagna sheet onto a clean work surface.
Pipe a generous line of seafood filling (approximately 2–3 cm in diameter) along one edge of the pasta sheet.
Alternatively, spoon approximately 3–4 tablespoons of filling onto the sheet and shape into a log.
Roll the pasta firmly to form a cannelloni tube and place seam-side down into the prepared baking dish.
Repeat with the remaining pasta sheets and filling.
Cover evenly with the remaining béchamel sauce.
Sprinkle with the remaining grated raclette cheese.
Bake
Cover the baking dish with aluminium foil.
Bake on the centre rack of a preheated 220°C oven for 40 minutes.
Remove the foil and continue baking for 5–10 minutes, or until the cheese is bubbling and lightly golden.
Allow the cannelloni to rest for 5–10 minutes before serving.
Chef's Tips
- Avoid overcooking the seafood during the initial searing, as it will finish cooking in the oven.
- Gently fold the seafood into the filling to maintain its texture.
- Fresh dill adds a delicate flavour that pairs beautifully with the seafood.
- If raclette cheese is unavailable, Gruyère or a good-quality Swiss cheese makes an excellent substitute.
LCE Tip
The Lasagna Cook Easy (LCE) keeps each pasta sheet separated while cooking, making them easy to remove, cool and roll without sticking or tearing. This allows you to prepare beautifully shaped cannelloni quickly and confidently.
Storage
Store covered in the refrigerator for up to 2 days.
Seafood cannelloni is best enjoyed fresh but may be frozen for up to 2 months. Defrost overnight in the refrigerator before reheating gently.
Serving Suggestion
Serve with a fresh garden salad dressed with lemon vinaigrette and warm crusty bread. Pair with a chilled Chardonnay, Pinot Gris or Sauvignon Blanc to complement the delicate seafood and creamy béchamel sauce.