Seafood cannelloni on mushroom coulis, gorgonzola cheese and walnuts

Seafood gutters

For 4 or 6 people. Time 1 hour 30 minutes

Ingredients:

  • 12 plates of cannelloni
  • 400 g of peeled prawns
  • 300 g of monkfish
  • 500 g of mussels
  • ½ glass of dry white wine
  • 2 turnips
  • Carrots 2
  • 1 large leek
  • 400ml heavy cream
  • A few sprigs of dill
  • 1 spoonful of butter
  • Salt and white pepper

For the mushroom coulis:

  • 50g of assorted dried mushrooms
  • 2 steps
  • 1 Carrot
  • 1/2 teaspoon of flour
  • 1 cup mild broth
  • A little liquid cream (optional)
  • Oil, salt and pepper
  • 30 gr. California Nuts
  • 100 g gorgonzola cheese
  • 2 tablespoons heavy cream

Crafting

  • To prepare the coulis, soak the mushrooms in very hot water. Drain and reserve the water. Chop the shallots and carrots and fry in a little oil. Add the drained mushrooms and then a tablespoon of flour, mix and add the water from the mushrooms and the broth. After 20 minutes over low heat, blend everything and pass through a Chinese sieve.
  • For the filling, cut the vegetables into very small cubes, also using the green part of the leek. Sauté the vegetables with a tablespoon of butter. Pour in the cream, allowing it to thicken slowly for about 15 minutes over low heat, season and add the chopped dill at the last minute.
  • Fry the seasoned prawns by adding a few drops of wine when turning them. Open the steamed mussels. Cook the monkfish in the oven seasoned with a little water and a splash of wine. Chop the fish, mix it with the vegetables and form the cannelloni with the previously boiled plates. Serve the cannelloni on a coulis base. Cover with the cheese mixed with the walnuts, a drizzle of milk cream and baked for a moment to heat them up so that the cheese melts a little.

Nutritional Assessment

  • Energy: 1145.186 kcal.
  • Proteins: 63.160 g
  • Carbohydrates: 83.031 g
  • Saturated fats: 33.252 g
  • Monounsaturated fats: 14.866 g
  • Polyunsaturated fat: 6.979 g
  • Cholesterol: 428.073 mg
  • Sodium: 1465.710 mg
  • Fiber: 7.135 g

More information about the recipe

Preparation time

Cooking time

Total time

Kilocalories per serving 235

The content of the article adheres to our principles of editorial ethics. To report an error click here.

A comment, leave yours

Leave a Comment

Your email address will not be published. Required fields are marked with *

*

*

  1. Responsible for the data: Miguel Ángel Gatón
  2. Purpose of the data: Control SPAM, comment management.
  3. Legitimation: Your consent
  4. Communication of the data: The data will not be communicated to third parties except by legal obligation.
  5. Data storage: Database hosted by Occentus Networks (EU)
  6. Rights: At any time you can limit, recover and delete your information.

  1.   Food Mexico said

    Excellent recipe! Congratulations on your excellent posts.