👨🍳 Method
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1
Roughly chop the onion and carrot.
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2
In a large pot, combine the white wine, water, chopped onion, carrot, and bay leaf to create a court-bouillon.
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3
Bring to a boil.
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4
Add the cod fillet and return to a boil.
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5
Reduce heat and simmer gently for 15 minutes.
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6
Remove the cod from the court-bouillon and let it cool slightly, then break into flakes.
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7
Strain the court-bouillon and add water if necessary to make 1 liter of liquid.
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8
Make a velouté sauce: melt the butter, stir in the flour to form a roux, then gradually add the strained poaching liquid, stirring constantly until smooth and thickened.
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9
Season the sauce with salt, pepper, and nutmeg. (This is made the same way as béchamel sauce.)
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10
Preheat the oven to 180°C (350°F).
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11
Flake the cooked cod finely.
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12
Drain the crab meat and chop finely.
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13
Slice the white part of the leek into rings.
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14
Finely chop the dill.
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15
In a saucepan, gently sauté the leek rings in butter, then press the garlic clove over the mixture.
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16
Season with salt and pepper to taste.
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17
Fold the flaked cod and crab meat into the leek mixture.
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18
Stir in some of the velouté sauce to create a cohesive filling.
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19
Fill each cannelloni tube with this mixture.
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20
Spread a thin layer of velouté sauce in a baking dish, arrange the filled cannelloni tubes, and pour the remaining sauce over them.
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21
Sprinkle with grated Parmesan cheese and bake for 45 minutes in the preheated oven.
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22
Serve immediately.
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