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Fresh Cod Marinated and Baked

ingredients for 4 people 4 boneless cod loin fillets. 2 shallots. 2 garlic cloves. chopped parsley. 150cc extra virgin olive oil. 1 tablespoon caramel vinegar. salt and freshly ground black pepper. preparation Start by peeling the shallots and garlic cloves. Chop everything together with the parsley, then mix it well with the vinegar, olive oil, salt, and black pepper... Coat the cod fillets thoroughly with this marinade, making sure to cover both sides completely. Pop them in the fridge for at least two hours before cooking... Heat your oven to 190°C, with both top and bottom heat on. Place the cod fillets with their marinade in a baking dish and cook for 12 minutes... Enjoy!

Fish Cannelloni with Porcini Coulis and Parmesan


Mmmmm, the scent of porcini and parmesan, with fish! A combination that might sound unusual, but trust me — it works beautifully.


Ingredients

for 50 cannelloni
  • 300g prawns.
  • 300g fresh cod.
  • 350g salmon.
  • 350g hake.
  • salt.
  • pepper (optional).
  • extra virgin olive oil.

for the béchamel:

  • 50g butter.
  • 1 tablespoon olive oil.
  • 60g flour.
  • 100g leek.
  • 4 shallots.
  • 400g milk.
  • salt.
  • extra virgin olive oil.

porcini coulis:

  • 20g dried porcini mushrooms (or 80g fresh or frozen porcini).
  • 2 shallots.
  • 1 carrot.
  • 1 tsp butter.
  • 2 tablespoons extra virgin olive oil.
  • 1/2 tablespoon flour.
  • 200g water from rehydrating the porcini.
  • salt.

parmesan cream:

  • 100cc heavy cream (cooking cream).
  • 40g grated Parmesan cheese.


Preparation

To make the cannelloni filling, peel the prawns and fry them lightly with a few drops of oil. Season with salt and pepper, then set aside.
Fry or grill the fish pieces, season with salt and pepper, then remove the skin and bones.
Flake the fish and chop the prawns into small pieces.
To make the béchamel, sauté the shallots and leek (finely chopped) with the oil and butter.
Add the flour, fry it for about a minute, then pour in the milk. Cook, stirring constantly, until the sauce thickens. Taste and adjust the salt.
Mix the béchamel with the flaked fish, let it cool, and set aside.
Boil the pasta according to the package instructions, let it cool, then fill each sheet with the reserved fish mixture.
Roll up the pasta and set aside. If you're not using them right away, cover with plastic wrap to keep them from drying out.
To make the coulis, rehydrate the porcini in a bowl with 200cc of hot water.
Peel and chop the carrot and shallots into small pieces, then sauté in a drizzle of oil.
Once softened, add the squeezed and chopped porcini (reserve the soaking water). Fry for another minute, then stir in the flour. Let it cook briefly, then add the reserved mushroom water. Cook, stirring, until the sauce thickens. Season with salt, blend until smooth, and strain through a fine-mesh sieve.
Place a spoonful of coulis on each plate.
Arrange three or four cannelloni on top (you can also place them in a baking dish and bake them all together).
To make the Parmesan sauce, put the cream and grated cheese in a small saucepan over medium heat. Stir constantly until it comes to a boil. Spoon the cream over the cannelloni.
Just before serving, pop the cannelloni under the broiler to gratinate, then serve hot and fresh from the oven.

Enjoy!
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