ROSE SHRIMP AND FISH CANNELLONI 

4 servings:

• 400 g rose shrimp
• 500 g white fish, like monkfish, diced
• 300 g mushrooms
• 80 g butter
• 90 g flour
• 50 g olive oil
• 1 L milk
• 40 cannelloni sheets, approx.
• 5 or 6 shallots
• 3 small carrots
• The white part of 2 leeks
• A pinch of salt, of white pepper, of black pepper and nutmeg
• Grated cheese

Directions:

1. Peel the shrimps, cut them into four pieces and set them aside.
2. Sauté the heads and shells with oil for a few minutes. Then, strain the oil and keep it.
3. Grind the shells and boil them in a pot with milk for 7 minutes. Strain it and keep the milk.
4. For the bechamel, melt 50 grams of butter and mix with flour. Add the milk, salt, pepper and nutmeg and boil for 10 minutes. Set the bechamel aside.
5. Chop the shallots, carrots, mushrooms and leeks. Sauté with the oil from the shrimp heads and 30 grams of butter for 20 minutes.
6. Then, add the diced white fish and shrimp, and sauté for 10 minutes. Pour 4 tablespoons of the bechamel and simmer for a few more minutes.
7. Let it cool and stuff the cannelloni.
8. Cover them with the remaining bechamel and cook au gratin with butter and grated cheese on top, until it’s slightly browned.