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CannelloniwithCreamedHaddockThe pasta tubes known as cannelloni are usually served with a creamed stuffing of meat or chicken. For a summer meal fish makes a lighter filling, excellent for lunch or supper.


serves totaltime preptime cookingtime
4 persons 1 hour
15 minutes
30 minutes 45 minutes


{tab Ingredients} 

  • 450 grams Smoked Haddock, fillet
  • 600 ml Milk
  • 2 Bay Leaves
  • 12 Cannelloni Tubes
  • 75 ml Cream, double
  • Salt & Black Pepper
  • 50 grams Butter, unsalted
  • 25 grams Plain Flour
  • 125 grams Cheddar Cheese

{tab Instructions} 

  1. Wash and dry the haddock, put it in a wide pan with the milk and the bay leaves.
  2. Bring to the boil and poach the haddock over low heat for about 10 minutes.
  3. Remove the pan from the heat, lift out the haddock with a perforated spoon and leave to cool.
  4. Strain the milk through a sieve and set it aside.
  5. Bring a large pan of water to the boil, add 2 teaspoons salt and put in the cannelloni.
  6. Boil, uncovered for about 15 minutes or until the pasta is just tender.
  7. Drain the cannelloni in a colander and rinse under cold water.
  8. Leave it to drain completely on crumpled kitchen paper.
  9. While the cannelloni is cooking, remove the skin and bones from the haddock and flake the flesh into a bowl.
  10. Pound with a pestle or mash with a fork until smooth, and gradually work in the cream.
  11. Season to taste with salt and pepper.
  12. Fit a forcing bag with a plain nozzle, fill it with the haddock mixture and pipe it into the cannelloni tubes.
  13. Arrange them in one layer in an oven-proof dish greased with 12 grams of the butter.
  14. Make a thick white sauce from remaining butter, the flour and strained milk.
  15. Grate the cheese coarsely and stir in 75 grams into the sauce.
  16. Cook for a few minutes over low heat, then pour it over the cannelloni.
  17. Sprinkle the remaining cheese over the sauce and put the dish in a pre-heated oven at 190°C for 25 minutes or until the cheese is bubbly and golden brown on top.
  18. Serve the cannelloni in the sauce while still hot.
  19. Crusty bread and a salad of cucumber and celery in a vinaigrette sauce could be served with the pasta.


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