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Fish cannelloni au gratin

  • 30/03/2016
  • Moderate difficulty
  • 4
  • 60 min

Fish cannelloni with cheese sauce is an ideal dish for sophisticated expectations at the table.


  • 8 cannelloni shells
  • 2 leeks
  • 2 tablespoons olive oil
  • 14 oz (400 g) white fish fillets
  • salt
  • black pepper
  • Sauce:
  • 2 tablespoons olive oil
  • 1 tablespoon flour
  • 1 ¼ cups (300 ml) Vegeta Chicken Broth
  • 1 cup (200 ml) sweet cream
  • ¼ cup (50 ml) white wine
  • 3 oz (80 g) semi-hard cheese, grated


  1. 1.
    Wash and finely chop the leeks. Fry in hot oil until softened. Remove from heat and add sliced fish fillets. Add salt and pepper, and fill cannelloni shells with mixture. Place in a deep baking dish.
  2. 2.
    Add flour into the hot olive oil and fry lightly until smooth but not brown. Add in Vegeta Chicken Broth slowly. Stir well to obtain a smooth béchamel sauce, add wine and sweet cream. Pour over cannelloni and sprinkle with grated cheese. Bake in oven preheated to 400°F (200°C) and bake about 25 minutes until golden on top.


Serve cannelloni with a green leafy salad.


It is important that the cannelloni are baked in a good amount of sauce. If you want to be sure to succeed and have a moist dish, you can place a part of the sauce on the bottom of the baking dish, place the cannelloni on top, and then pour the remaining sauce over the top.

Cannelloni are a type of large cylindrical pasta, and the name literally means, “large pipes”. If you use cannelloni that require cooking prior to filling, keep in mind that they will grow about 3 times in size during cooking.