FISH CANDLES is a refined dish of seafood tradition with an intense and tasty flavor. It can be prepared for any occasion, although we recommend it for special and important occasions.
For the fish we recommend using only fresh fish and not frozen fish, because if we want to freeze any pastry, we can not freeze a previously decongeled product.
In this recipe we have used small shrimps and squid but we can also use other ingredients such as clams, mussels, etc.
It takes relatively little time to prepare it and the ingredients we will use will give to the dish an intense sea flavor that will surprise all of your guests.
The preparation is good and is also suitable for people with relatively little kitchen experience.
Cost: relatively cheap – time: 40 ‘- difficulty: 3 on a scale of 5
For about 30 fish candles (italian cannelloni)
750 grams of fresh leaf
1.5 kg of fish mixture (buy the already prepared fish tank)
150 grams of tomato paste
220 grams of ricotta
1 clove of garlic
extra virgin olive oil.
1 liter of bechamel (already ready, available at the supermarket).
We pour into a pot of water and salt. When the water is boiling, we drop the leaf for about 2 minutes, let us drain and lay well on a wet and wrinkled wipe. Above we will put another wet and wrinkled wipe that will not let the puddle dry.
In a frying pan we fry the garlic with E.V.O. oil, add the tomato paste, about half the mixed sea fish, a pinch of salt and mix it all tastelessly for about 5 minutes.
Let’s pour the béchamel in a bowl and add a bit of baking water to the pie, to make it a bit more liquid.
In a container we mix the fish preparation with the ricotta cheese, fill it over every leaf and roll the leaf on itself. We cut the pie horizontally by making various horizontal cuts of about 10 cm. And we have beautiful lined fish candles and not overlaid them in a pan.
Mix the fish sauce with the béchamel and pour it on the cannelloni.
The fish candles must be baked in a baking tray on which we will put an aluminum foil at 180 ° for about 20 minutes until they are golden on the surface. After 15 minutes remove the aluminum foil and continue cooking for another 5 minutes.
Serve it hot on the table.
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