Pastry Dough
1 1/2 cups all-purpose flour
3 eggs
Salt to taste
Filling
1/4 cup olive oil
600g haddock fillet
2 chopped onions
2 cloves garlic
1 hand full cooked spinach, drained and chopped
1 egg yolk
Salt and black pepper to taste
Sauce
4 cups milk
3 tablespoons all-purpose flour
2 tablespoons butter
1 chopped onion
Salt to taste
Pastry Dough
1 1/2 cups all-purpose flour
3 eggs
Salt to taste
Filling
1/4 cup olive oil
600g haddock fillet
2 chopped onions
2 cloves garlic
1 hand full cooked spinach, drained and chopped
1 egg yolk
Salt and black pepper to taste
Sauce
4 cups milk
3 tablespoons all-purpose flour
2 tablespoons butter
1 chopped onion
Salt to taste
Pastry Dough
Mix the flour and eggs until a smooth dough forms
Let it rest for 15 minutes
Filling
Sauté the onion and garlic in olive oil
Add the haddock and cook until flaked
Add the cooked spinach and cook until slightly dry
Remove from heat, add the egg yolk, salt, and pepper
Assembly
Roll out the dough thinly and cut into 24 sheets of 10x12 cm
Cook each sheet in boiling salted water until al dente
Remove with a slotted spoon and place in an ice bath to stop cooking
Drain, fill, roll, and arrange on a greased baking dish
Bake the oven at high temperature
Sauce
Caramelize the onion in butter
Mix in flour and gradually add milk, whisking until smooth
Season with salt
Pour over the cannelloni and cover with aluminum foil
Bake for 20 minutes before serving.
