6 sheets Barilla Lasagna
1/2 tsp salt
1 tsp pepper
2 tbsp extra virgin olive oil
10 fl oz rapeseed oil
1 bunch dill
3.5 oz salmon
3.5 oz scallops
3.5 oz prawns
1 pinch saffron
1 fresh chili
3.4 fl oz white wine
3.4 fl oz cooking cream (15% fat)
1 sweet potatoes
7 oz cherry tomato
3 oz peeled almonds
For the pasta
Bring to boil a pot of salted water.
Cook the Lasagna until soft, then drain and set aside.
For the almond
Pre-heat the oven at 160°C /320° F.
Chop the almonds and toast for about 10 minutes.
For the sweet potatoes
Cut the potatoes in thin slices
Fry them at high temperature for 5 minutes in a preheated pan
Pat dry on absorbent paper and set aside.
For the filling:
Finely chop the salmon and a portion of the asparaguses
Sauté the salmon, scallops and prawns in a preheated pan with extra virgin olive oil.
Add a pinch of salt, pepper, chili and saffron and set aside.
For the sauce
Bring to a boil a pot of water and cook the remaining asparagus until soft.
Remove from the water and add the cooking cream.
Roll the Lasagna around the fish filling to obtain the Cannelloni.
Bake the “Cannelloni” in the oven at 100° C/210° F for 5 minutes.
Cut the “Cannelloni” in half.
Spread a layer of sauce on the bottom of the plate and set the Cannelloni on top.
Decorate with almonds, sweet potato chips, tomatoes, dill.