This dish became an instant favourite. It is easy to make, and it tastes rich and delicious.
4 lasagna sheets
1 tablespoons butter
150 g (1/3 pound) cod or other white fish fillets
freshly ground pepper
juice from 1/2 lemon
150 g (1/2 cup) ricotta cheese
1 egg, lightly beaten
1 teaspoon finely chopped flat leaf parsley
1 teaspoon finely chopped fresh chives
freshly ground nutmed
1 shallot, peeled and finely chopped
1 garlic clove, peeled and crushed
small pinch of saffron
150 ml (1/2 cup) single cream
Preheat oven to 180C / 350F
To make the filling, melt the butter in a pan and cook the fish on 3-4 minutes on each side. Season with pepper and lemon juice.
Transfer fish to a bowl, leaving the juices and butter in the pan.
Add ricotta cheese, parsley, chives and egg to the bowl. Add nutmeg and salt to taste.
Blanche lasagna plates in hot water.
Take out, let them drain in a colander and add a little oil to them so they don't stick together.
Put some filling down the centre of each pasta sheet. Roll into a tube. Arrange the cannelloni in a greased ovenproof dish.
To make the sauce, heat the remaining juices and butter in the pan. Add more butter if necessary. Fry the shallot and garlic for 3-4 minutes, but be careful so it doesn't burn.
Add saffron and cook for one minute. Pour in the cream, bring the sauce to a boil and let it cook for a few minutes until it thickens.
Pour the sauce over the cannelloni and cover with foil. Bake for about 20 minutes, until heated through.