Trout And Asparagus Cannelloni Recipe

Name: Trout And Asparagus Cannelloni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion peeled and finely diced; 1 clove garlic peeled and crushed; 5 3/8 cups tomatoes 1 sliced, remainder diced; 1 pinch sugar; 7/8 pound trout fillet skin removed, cut into chunks; 1 slice white bread torn into pieces; 1 egg; 2 tablespoons lemon juice; 10 sheets lasagne; 1 1/8 pounds asparagus woody ends snapped off; 1 1/3 cups mozzarella sliced; 1/2 cup Parmesan grated

Servings: persons

2 tablespoons olive oil
1 onion peeled and finely diced
1 clove garlic peeled and crushed
5 3/8 cups tomatoes 1 sliced, remainder diced
1 pinch sugar
7/8 pound trout fillet skin removed, cut into chunks
1 slice white bread torn into pieces
1 egg
2 tablespoons lemon juice
10 sheets lasagne
1 1/8 pounds asparagus woody ends snapped off
1 1/3 cups mozzarella sliced
1/2 cup Parmesan grated

1
Preheat the oven to 400u00b0F. Heat the oil in a frying pan and fry the onion and garlic for 4 mins. Add the diced tomatoes and fry for 10 mins. Season to taste, add a pinch of sugar and remove from the heat.
2
In a food processor, grind the fish and bread. Mix in the egg and lemon juice and season to taste.
3
Cook the lasagna in boiling salted water for 3 mins. Drain and lay side by side on a clean work surface. Lay the asparagus spears on the lasagna noodles and spoon over the fish mixture. Roll up into cannelloni.
4
Spread the tomato sauce in an oven safe serving dish and top with the cannelloni. Arrange the tomato and mozzarella slices over the top and sprinkle with the Parmesan. Bake for 40 mins, or until golden and bubbling.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 onion peeled and finely diced, 1 clove garlic peeled and crushed, 5 3/8 cups tomatoes 1 sliced, remainder diced, and more.

Yes, Trout And Asparagus Cannelloni falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Trout And Asparagus Cannelloni

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions