Peel and deseed the red pepper, then cut into fine brunoise dice. Dice the celery ribs, button mushrooms, and peeled, seeded cucumber similarly. Blanch all vegetables in boiling salted water, cool immediately, and set aside.
Sweat the finely chopped shallots in olive oil, then add the celery and pepper. After 5 minutes, incorporate the mushrooms and cucumber. Steam briefly, drain, and return to the pan with vermouth. Reduce almost dry, then add diced tomatoes, thyme, saffron, star anise, curry, salt, and pepper. Finish with finely chopped herbs, binding with butter over low heat.
Cook the cannelloni for 10 minutes in boiling salted water with a spoonful of oil.
Steam or poach the cod, flake it gently, and fold into the vegetable marinade. Mix well and stuff the cannelloni with this flavorful filling.
Arrange in a baking dish and brown in the oven for a few minutes.
For serving, create a bed of fried curly parsley on 4 hot plates and top with 3 cannelloni per person.
A signature creation by Chef Hubert, drawing on years of culinary expertise.
