Summary

Ingredients

• 1 bunch parsley
• 350 g redfish fillet (s)
• 250 g mozzarella
• 1 tablespoon soy sauce
• 1 lemon (s), untreated
• salt and pepper
• Cayenne pepper
• 12 cannelloni without pre-cooking
• 250 g sweet cream
• 2 teaspoons pepper - grains, green, pickled
• Fat for the shape

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Instructions

1. Clean and finely chop the parsley. Wash the redfish fillet and cut into very small pieces. Finely dice half of the mozzarella. Rub the zest of the lemon and squeeze out the juice.
2. Mix the prepared ingredients with soy sauce, 2 tablespoons of lemon juice and 1 tablespoon of lemon zest. Season to taste with salt and pepper. Fill the cannelloni with the fish mixture and place in a greased baking dish. Mix the cream and peppercorns, season with salt and cayenne pepper and pour over the cannelloni.
3. Cook in the preheated oven at 200 ° C for about 30 minutes on the 2nd rack from the bottom. Dice the rest of the mozzarella. After 15 minutes, carefully turn the cannelloni in the sauce, sprinkle with mozzarella cubes and bake until golden brown. Serve hot.