cannelloni au poisson blanc et encornets, sauce tomate safranée - White fish & squid with saffron tomate sauce
Food recipes

Fish & Squid Cannelloni, Saffron Tomato sauce

I had in the freezer some white fisf fillets and some squid, and as I like cannelloni, I made a Mediterranean version of them, using some saffron, this magic spice that I love. So please find below my recipe…

Serves 6 – 1 hour.

Fish & Squid

  • 400g white fish fillets (cod, seabass, sole, etc.)
  • 3 or 4 squids (previously frozen, this will make them more tender)
  • 1 garlic clove
  • Fresh parsley
  • Timut pepper (exotic pepper, with some citrusy notes)

Dice the garlic cloves and parsley and sprinkle over the fish and squid, together with pepper. Steam cook for 4 minutes. Leave on the side.

Saffron Bechamel sauce

sauce béchamel au safran - Becahmel saffron sauce

  • 400 ml milk
  • 50g cornstarch
  • 1 saffron dose (0.1 g)
  • Zest of half a lemon
  • Salt & Pepper (Timut)

Place all the ingredients in a saucepan (or in the tehrmomix for me…). Mix well. Cook for 7 to 8 minutes until it gets thicker. Leave on the side.

Spicy tomato sauce

sauce tomate safranée - saffron tomate sauce

  • 500 g tomato sauce
  • 1 onion
  • 2 garlic cloves
  • 1 saffron dose (0.1 g)
  • 2 or 3 anchovy fillets
  • A little bit of harissa (according to taste)
  • 1 teaspoon tomato concentrate
  • 300 ml vegetable stock
  • 1 pinch caster sugar
  • Pepper
  • Olive oil

Dice the onions, garlic and anchovies and fry theam with a little bit of olive oil in a pan for a few minutes. Add the tomato concentrate, saffron and sugar. Fry again for a few minutes. Add the tomato sauce and harissa and cook for 5 minutes. The sauce must remain quite liquidy. Add the vegetable stock. Leave on the side.

Stuffing & Baking

  • 20 cannelloni
  • Grated parmesan cheese
  • Fresh oregano

Prehat the oven (210°C).
Cut the squid and fish into medium-sized chunks. Miw with the saffron béchamel. Season to taste. Stuff each cannelloni.
Place in an oven-proof dish covered with some greaseproof paper.
Pour the tomato sauce on top.
Sprinkle some fresh oregano and grated parmesan cheese and bake for 20 minutes. Serve hot!

With which wine?

With this quite rich dish, including a saffron béchamel and a spicy tomato sauce, I recommend a rich white from a sunny region. I recommend a Languedoc, Roussillon or Rhône white.


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