Fresh Cod Cannelloni with Exotic Spice Marinade: A Gourmet Seafood Recipe
- 250 g cannelloni tubes
- 1 tablespoon grapeseed oil
- 150 g cod, cleaned, trimmed, boneless, and skinless
- 250 g champignon mushrooms
- 1 skinless red bell pepper
- 1 cucumber
- 1 celery stalk
- 2 chopped shallots
- ½ glass olive oil
- 1 tomato
- 1 sprig thyme
- 2 g saffron pistils
- 2 star anise berries
- 1 glass dry vermouth
- 1 pinch curry
- 2 fresh mint leaves
- 2 fresh basil leaves
- 4 g butter
- 300 g curly parsley
- 1 L grapeseed oil
- Cook the cannelloni tubes for 10 minutes in salted boiling water with 1 tablespoon grapeseed oil. Drain and spread on absorbent paper to cool.
- For the marinère sauce, peel and wash the vegetables (reserve the tomato), then cut into small dice and blanch in boiling water.
- Heat olive oil in a sauté pan, add chopped shallots, and brown lightly. Add the diced vegetables, cover, and steam for 15 minutes.
- Pour in the vermouth and cook for 10 more minutes. Add the peeled and diced tomato, thyme, saffron, crushed star anise, and curry. Season with salt and pepper.
- Stir in chopped fresh herbs and butter until incorporated.
- Grill or steam the cod until cooked. Flake it and fold into the vegetable mixture.
- Stuff the cooled cannelloni with this filling.
- Arrange in a gratin dish and brown under the broiler or in a hot oven for a few minutes.
- Serve garnished with deep-fried parsley (fry in 1 L grapeseed oil).
