FRIJE

Instructions

• 1.   Put the fish flesh in a blender and blend for 30 seconds, then add the 2 egg whites. Season with salt, then blend for another 30 seconds and finish by incorporating 10 cl of cream. Adjust the seasoning with salt and Espelette pepper.
  
  Sauté the spinach in butter, then chop them and add them to the filling.
• 2.   In a food processor, combine the flour, salt, eggs, and olive oil. Mix until the dough comes off the sides, is compact, smooth, and elastic. Wrap it in plastic wrap and let it rest for 20 minutes.
  
  Then divide it into 4 pieces to facilitate passing it through the pasta machine. Roll it out at the thickest setting, then fold the dough in half and pass it through several times, increasing the pressure each time. Don't hesitate to flour it to prevent it from sticking to the machine.
  Once the dough is rolled out, cover it with a clean cloth and let it dry for 15 to 30 minutes before cutting it into rectangles.
  
  Bring a large pot of water to a boil. Once boiling, add the coarse salt and add the pasta rectangles. Cook for about 4 minutes, then drain, cool, and keep them "al dente."
  
  Fill the pasta with the whiting filling and roll them up.
• 3.   Bring the cream and goat cheese to a boil, season with salt and pepper, then add the egg yolks, pour over the cannelloni, and bake at 200°C for 12 minutes.
  
  Serve with salad.

Nutritional information *

Reference

• www.atelierdeschefs.fr/recettes/28944/cannelloni-de-tacaud-epinard-et-chevre-salade-de-jeune-pousse/