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With a twist on traditional cannelloni, here’s something for the weekend that’s just a little bit different.
Smoked Trout Cannelloni
One of the most popular pasta dishes, cannelloni usually has a meat and tomato
filling, or one based on spinach and ricotta cheese. Smoked trout makes a delicious change in this low-fat version
1 large onion, finely chopped
1 garlic clove, crushed
60ml/4 tbsp vegetable stock
2 x 400g/14oz cans chopped tomatoes
2.5ml/1⁄2 tsp dried mixed herbs
1 smoked trout, about 400g/14oz, or 225g/8oz fillets
75g/3oz/1⁄2 cup frozen peas, thawed
75g/3oz/11⁄2 cups fresh breadcrumbs
16 no pre-cook cannelloni tubes
salt and ground black pepper
For the sauce
25g/1oz/2 tbsp butter
25g/1oz/1⁄4 cup plain (all-purpose) flour
350ml/12fl oz/11⁄2 cups skimmed milk
freshly grated nutmeg
25ml/11⁄2 tbsp freshly grated Parmesan cheese
1 Put the onion, garlic clove and stock in a large pan. Cover and simmer for 3 minutes. Remove the lid and cook until the stock has reduced entirely.
2 Stir in the tomatoes and dried herbs. Simmer uncovered for 10 minutes, or until the mixture is very thick.
3 Skin the trout with a sharp knife. Flake the flesh, discarding any bones. Put the fish in a bowl and add the tomato mixture, peas and breadcrumbs. Mix well, then season with salt and pepper.
4 Spoon the filling generously into the cannelloni tubes and arrange them in an ovenproof dish. Preheat the oven to 190˚C/375˚F/Gas 5.5
5 Make the sauce. Put the butter, flour and milk into a pan and cook over a medium heat, whisking constantly, until the sauce boils and thickens. Simmer for 2–3 minutes, stirring all the time. Season to taste with salt, freshly ground black pepper and grated nutmeg.
6 Pour the sauce over the stuffed cannelloni and sprinkle with the grated Parmesan cheese. Bake for 30–45 minutes, or until the top is golden and bubbling. Serve immediately.
Smoked trout can be bought as fillets or as whole fish. Look for them in the chiller cabinet of the supermarket.