Cod cannelloni with nightingale bechamel
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Ingredients
To make the filling
Desalted cod loin, 1/2 liter of milk, 150g. of flour, 2 cloves of garlic, pepper and salt
For the béchamel sauce
1 liter of milk, 160g of butter, 180g of flour, 150g of pine nuts
Preparation
- Chop the cod and sauté it with the garlic cloves.
- Then we will add the flour, let it cook for a few minutes and gradually pour in the milk (which we will have previously heated), until a thick cream is left.
- We will adjust the salt and pepper.
- Cool in the refrigerator.
- Boil the pasta and cool it with water and ice.
- To assemble the gutters, we will spread a tablecloth on a table.
- Next we will place the gutter paste (a little damp with water so that it doesn’t stick).
- Using a pastry bag, we will measure the cod farce (which will already be cold) over the pasta in the gutters.
- On a tray, we will place a pine nightingale béchamel base and on top of the roulades that we will have already wrapped.
- Once we have all the grooves on the tray, we will finish covering it with the béchamel.
- We will gratinate it in the oven with cheese and a little butter.
