Changurro cannelloni
For 4 servings:
• 1 edible crab (fresh or frozen)
• 1 packet of cannelloni sheets
• 2 tender onions (medium sized)
• 3 ripe tomatoes
• 1/2 glass of wine
• 2 spoonfuls of flour
• 1 spoonful of nutmeg
• 500 ml of fish stock
• Extra virgin olive oil
• Salt
• Black pepper
• A bay leaf
Fish dishes
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PREPARATION
PREPARING THE CHANGURRO
1. Put some water to boil in a saucepan with salt and the bay leaf.
2. Put the crab in the water when it starts to boil, and leave it to cook for 15 to 20 minutes, after it comes to the boil again.
3. Allow it to cool.
4. Remove all the crab meat when it has cooled.
PREPARING THE STIR FRY
1. Grate the onion and tomato.
2. Put the grated onion and tomato in a frying pan with the crab meat.
3. Flambé it all in white wine.
4. Season to taste and allow it to cool.
PREPARING THE VELOUTÉ SAUCE
1. Put the onion, flour, spices and fish stock in a saucepan.
2. Stir well on a low heat until it has all blended together.
SERVING
1. Fill the cannelloni with the crab meat.
2. Place them on the tray you are going to serve them on.
3. Pour a thin covering of the velouté sauce over the top.
