Pumpkin and horse mackerel cannelloni
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 105 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Egg-free and 6 more Indicative dietary requirements
View full classification 24 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Cannelloni sheets 20 dry sheets 200 g
- Pumpkin peeled 750 g
- Horse mackerel trimmed boneless fillets 500 g
- Onion 300 g
- Garlic half purée and half fish 12 g
- Plain flour 40 g
- Milk 250 ml 250 g
- Pumpkin seeds shelled 25 g
- Extra virgin olive oil 25 g purée, 10 g fish and 25 g béchamel 60 g
- Parsley 3 g
- Black pepper to taste 0.3 g
- Salt to taste 1 g
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Method
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Chop the onions and half the garlic. Soften in 25 g oil for 12 minutes. Add the finely diced pumpkin, cover and cook for 20–25 minutes until tender, stirring occasionally. Blend and divide the purée into two equal portions.
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Cook the cannelloni sheets according to the packet and lay out after draining. Carefully check the horse mackerel for bones and dice. Sauté in 10 g oil with the remaining chopped garlic for 3–4 minutes until opaque; season with pepper and salt.
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Heat the other 25 g oil, stir in the flour and cook for 2 minutes. Gradually add the milk and one portion of purée. Cook for 8–10 minutes, stirring, combine with the fish and cool slightly for 10 minutes.
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Divide the filling between the 20 sheets, roll and place in a baking dish. Cover with the remaining purée and pumpkin seeds. Bake at 180°C for 15–20 minutes until hot in the centre. Serve five per person with parsley.
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