Cannelloni with Fish Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 653 cal. | (31 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 12 μg | (20 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 16.5 mg | (138 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 5.5 μg | (183 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 1,182 mg | (30 %) | ||
| Calcium | 300 mg | (30 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 125 μg | (63 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 222 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 2 slices white bread
- 600 grams fish fillets (cod or redfish)
- 1 bunch scallions
- ½ lemon (juice and zest)
- chopped parsley (2-3 tbsp)
- chopped Dill (2-3 tbsp)
- 1 scoop Mozzarella (125 grams or 4 1/2 oz)
- 2 eggs
- salt
- fresh cracked peppers
- Nutmeg
- For the sauce
- 1 Tbsp butter
- 1 heaping Tbsp Pastry flour
- 500 milliliters milk
- also
- 250 grams uncooked cannellini beans
- 1 medium Tomato
Preparation steps
Soak white bread in lukewarm water and squeeze out water. Rinse fish fillet, pat dry, coarsely chop and puree with the bread.
Rinse and trim scallions and cut into thin rings. Rinse lemon in hot water. Cut mozzarella into cubes.
Combine fish mixture with scallions, lemon zest and juice, herbs, mozzarella and eggs. Season with salt, pepper and nutmeg.
For the sauce, melt the butter in a pan, add the flour and cook until frothy. Gradually pour milk into butter, stirring constantly. Bring to a boil, reduce heat and cook 10 minutes over medium to low heat. Season with salt, pepper and nutmeg.
With the help of a teaspoon, fill the cannelloni with fish mixture and put side by side in a greased baking dish. Rinse tomatoes, cut into slices and spread over the cannelloni. Baste with the sauce.
Bake 35 minutes, until lightly browned in a preheated oven (200°C) (approximately 375°F). Remove canelloni from pan onto plates to serve.
