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*Optimal cooking times will automatically be determined
by the selected function (6TH SENSE RECIPES)
FISH CANNELLONI
Cut the celery and leek into julienne strips and soften
them in a pan with a little olive oil. Add the cod cut
into fi ne strips, season with salt and pepper and cook
until the cooking juices have almost evaporated.
Parboil the sheets of lasagne and spoon the fi lling
along the middle of each sheet. Roll up the sheets to
form cannelloni.
Blend the tomato sauce and spoon a little over the
bottom of the oven proof dish together with a drizzle
of olive oil.
Arrange the cannelloni in the oven proof dish and
cover with the remaining tomato sauce. Quarter the
cherry tomatoes, chop the basil and arrange on top
of the cannelloni. Sprinkle with grated parmesan and
bake in the oven.
Select “OVEN BAKES” from the “RECIPES” menu then
the “FISH CANNELLONI” recipe and confi rm.
Notes:
__________________________________________
Preparation: 40 min
Cooking time*: 30-40 min
Recommended equipment:
rectangular non-stick dish
Tips and variations:
You can use the crêpe fi lling
(spinach and ricotta) for the
cannelloni if you like, but the
cannelloni will have to be covered
with bechamel sauce.
70
OVEN BAKES
Serves 4Serves 4
60g of leeks
50 g of celery
400g of fresh cod
200g of cherry tomatoes
15g of basil
30g of parmesan cheese
70g of tomato sauce
160g of pasta sheets for lasagne/cannelloni
olive oil
salt, pepper
72


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