Fish cannelloni with coconut milk and coriander - Fish cannelloni with coconut milk and coriander - Healthy and gourmet meal idea

Fish cannelloni with coconut milk and coriander

Prep Time20 mins
Cook Time35 mins
Total Time35 mins
Course: Place
Cuisine: Healthy and gourmet meal idea, Healthy eating
Keyword: Chef's recipe, Crustacean fish and seafood, Place, Recipes of the world
Servings: 2
Calories: 150kcal


  • 4 leaves For cannelloni
  • 200 g of fillets Dry lasagna dough
  • 1 White fish (cod, pollack ...)
  • 15 cl Egg
  • 40 g Liquid cream
  • 20 g grated cheese
  • 1 pinch Butter
  • 15 cl Fine salt of Guérande
  • 3 strands For the sauce
  • Coconut milk
  • Coriander
  • Fine salt of Guérande


  • Mix the fish, the eggs, the liquid cream, the butter and the salt with the robot, then switch to Chinese pressing with the back of a tablespoon. Rectify the seasoning as needed.
  • Cook the pastry sheets for 2 to 3 minutes in a large pot of salted boiling water. Drain and immerse in a bowl filled with cold water. Drain them again and spread them on a clean towel.
  • Put a little stuffing on each rectangle of dough. Roll the cannelloni over to close them and cut the excess dough. Place the cannelloni in the basket of a steamer or couscous pot, the "solder" underneath. Cook them for 10 minutes steaming.
  • Rinse the coriander. Put it in the blender.
  • Bring the coconut milk to a boil. Add the coriander puree, salt. Arrange one or two cannelloni in each soup plate, top with sauce, cover with grated cheese. Fry for a few minutes under the grill and serve immediately.

One Comment

  1. Fish cannelloni with coconut milk and coriander, I really like it!

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