50 gr Octopus, cooked & chopped
80 gr Merluzzo Fillets, chopped
50 gr SEAKING Salmon Fillets, chopped
3 CONARPESA Red King Prawns L1, peeled & chopped
50gr EVEN Unsalted Butter
DROGHERIA Salt & Black Pepper
60 ml BALANCE White Wine
2 DICOGEL Diced Garlic
2 tablespoons AGRIFORM Parmesan, grated
5 Conchiglioni Shells
2 tablespoons Onion, finely chopped
1/4 teaspoon chopped Tarragon
1 teaspoon chopped Parsley
25 gr Flour
100 ml Milk
Pinch of Paprika
Pinch of Mustard Powder
Items in bold are available at all MF outlets
Cook the Conchiglioni half way through and set aside to cool.
Melt half the butter in a pan and gently sauté the onions and garlic until translucent. Add the fish fillets and toss to cook evenly. Add the octopus, the tarragon and parsley, then add the wine and simmer. Add the flour, mix into a roux and then gradually stir in the milk. Mix in the paprika and mustard, and half the Parmesan cheese. Season to taste and adjust to your liking.
Spoon the mixture into the pasta shells and lay on greased baking tray, sprinkle with the remaining parmesan and brown under the grill or in the oven until golden.
Serve on a garlic spinach and red pepper sauce.