Cannelloni with trout and green asparagus

Name: Cannelloni with trout and green asparagus
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 800 g Tomatoes; 1 Onion; 1 Garlic clove; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Sugar; 500 g green asparagus; 10 Lasagne sheets; 1 washer White bread; 400 g Trout filet; 1 egg (size M); 2 TABLESPOONS Lemon juice; 50 g Parmesan cheese; 125 g Mozzarella cheese

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

800 g Tomatoes
1 Onion
1 Garlic clove
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Sugar
500 g green asparagus
10 Lasagne sheets
1 washer White bread
400 g Trout filet
1 egg (size M)
2 TABLESPOONS Lemon juice
50 g Parmesan cheese
125 g Mozzarella cheese

Directions

1
Wash, clean and, except for one, dice the tomatoes. Peel and finely dice the onion and garlic. Heat the oil. Sauté onion and garlic for about 4 minutes. Add tomatoes, bring to the boil and braise for another 10 minutes. Season to taste with salt, pepper and sugar
2
Wash the asparagus, cut off the woody ends. Pre-cook the lasagne sheets in portions in boiling salted water for about 3 minutes. Dice bread coarsely and grind finely in the universal chopper. Wash fish, dab dry and chop coarsely. Process to a farce in the universal chopper portion by portion. Mix egg, breadcrumbs and fish. Season with salt, pepper and lemon juice
3
Place lasagne sheets next to each other on the work surface. Cover with fish farce and asparagus. Roll up the lasagne sheets. Arrange tomato ragout and cannelloni in a casserole dish. Finely grate the Parmesan cheese. Cut mozzarella into slices. Cut the rest of the tomato into slices. Spread cheese and tomato slices on the cannelloni. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 40 minutes