Fish and Seafood Recipes - Golden Creamy Camelloni

Ingredients                 

• 450g/1lb smoked haddock fillet

• 600 ml/2 1/2 cups milk

• 1 bouquet garni sachet

• 90 ml/6 tbsp double (heavy) cream

• Salt and freshly ground black pepper

• 15 ml/1 tbsp chopped parsley

• 40 g/3 tbsp butter

• 25 g/1 oz/1/4 cup plain (all-purpose) flour

• 100 g/4 oz Leerdammer or Gruyere (Swiss) cheese, grated

• 12 cannelloni tubes

• 350 g/12 oz/1large can sweet corn (corn), drained

---

Method:

1. Poach the haddock in the milk with the bouquet garni added, until it flakes easily with a fork, about 8 minutes. Drain, reserving the milk.

2. Discard the bouquet garni. Remove any skin and bones from the fish and mash well. Stir in the cream, season with salt and pepper and add the parsley.

3. Melt 25 g/2 tbsp of the butter in a saucepan. Blend in the flour, then the reserved milk. Bring to the boil and cook for 2 minutes, stirring.

4. Season to taste and stir in half the cheese. Cook the cannelloni tubes, if necessary, according to the packet directions.

5. Put the fish mixture in a piping bag and pipe it or spoon it into the tubes. Butter an ovenproof dish with the remaining butter.

6. Spread the corn in the base of the dish. Spoon a little of the cheese sauce over. Lay the cannelloni on top and cover with the remaining cheese sauce.

7. Sprinkle with the remaining cheese and bake in the oven at 190°C/375°F/gas mark 5 for about 35 minutes until golden and bubbling and the cannelloni is cooked through.