Hake and shrimp cannelloni

Preparing homemade cannelloni is always a sign of a party, but if you also fill them with hake
and shrimp are luxurious for any holiday.
With a soft and creamy interior, with a delicate sea flavor and a creamy exterior
Bechamel will delight both adults and children.

For 4 people
Time: 45 minutes

Ingredients:
16 cannelloni plates
For the filling:
170 g red shrimp
170 g of prawns
30 ml brandy
210 gr hake loins
Salt and pepper
Olive oil
1 onion
20 g of flour
100ml milk
For the bechamel:
40 gr of butter
1 onion
1l whole milk
White pepper
Nutmeg
Salt
Grated cheese

Preparation:
Season the prawns and prawns with salt and pepper. Sauté with a little oil in the pan with a
little olive oil, round and round. Add the brandy, flambé, let the alcohol reduce and
reserve.
In the same pan, lightly brown the hake loins with a little more oil and
salt and pepper Reserve.
Peel the prawns and prawns and chop the heads. Extract all the substance, leaving the
heads in a colander draining while we mash them with a spoon.
Chop the shrimp and prawn tails and reserve the juice obtained together with them.
Peel and chop the onion and sauté in the same pan as the fish with a drizzle of oil.
When it is transparent, add the flour and toast lightly. Pour the 100 ml of milk and
Dissolve the flour well with the help of a whisk.
When the mixture begins to thicken, add the hake shredded with your fingers and tails.
of the prawns and prawns with the juices. Stir well until the dough thickens and becomes tempered.
Cook the cannelloni plates in batches according to the manufacturer's instructions or let them soak in
hot water for the indicated time.
Place the plates side by side on a clean cloth so that they do not stick.
Spread the filling over the plates. Roll and place the cannelloni on a baking tray
sling.
Add the butter to the pan and when it is melted, add the chopped onion and sauté.
until lightly golden. While heating half of the milk.
Add the flour to the onion with a pinch of salt and mix well with the whisk.
Add half of the milk little by little and mix well with the whisk so that it does not stick or
lumps form.
Season with salt and pepper and add a little nutmeg.
When it starts to boil again, add the rest of the milk little by little and without stopping.
remove. Continue cooking over medium heat for about 10 minutes or until the bechamel is
creamy and thick.
Pour the bechamel over the cannelloni. Sprinkle with the grated cheese and gratin until
are golden. Serve hot.