Trout And Asparagus Cannelloni

Name: Trout And Asparagus Cannelloni
Ingredients: 2 tbsp olive oil; 1 None onion, peeled and finely diced; 1 clove garlic, peeled and crushed; 800 g tomatoes, 1 sliced, remainder diced; None None Pinch of sugar; 400 g trout fillet, skin removed, cut into chunks; 1 slice white bread, torn into pieces; 1 None egg; 2 tbsp lemon juice; 10 sheets lasagne; 500 g asparagus, woody ends snapped off; 150 g mozzarella, sliced; 50 g Parmesan, grated

13 ingredients

4 steps

Ingredients

2 tbsp olive oil
1 None onion, peeled and finely diced
1 clove garlic, peeled and crushed
800 g tomatoes, 1 sliced, remainder diced
None None Pinch of sugar
400 g trout fillet, skin removed, cut into chunks
1 slice white bread, torn into pieces
1 None egg
2 tbsp lemon juice
10 sheets lasagne
500 g asparagus, woody ends snapped off
150 g mozzarella, sliced
50 g Parmesan, grated

Directions

1

Preheat the oven to 400°F. Heat the oil in a frying pan and fry the onion and garlic for 4 mins. Add the diced tomatoes and fry for 10 mins. Season to taste, add a pinch of sugar and remove from the heat.
2

In a food processor, grind the fish and bread. Mix in the egg and lemon juice and season to taste.
3

Cook the lasagna in boiling salted water for 3 mins. Drain and lay side by side on a clean work surface. Lay the asparagus spears on the lasagna noodles and spoon over the fish mixture. Roll up into cannelloni.
4

Spread the tomato sauce in an oven safe serving dish and top with the cannelloni. Arrange the tomato and mozzarella slices over the top and sprinkle with the Parmesan. Bake for 40 mins, or until golden and bubbling.