Pike Perch Cannelloni on Leek Ragout

The softly cooked lasagne sheets are cooled down and dabbed dry, then the fish, cut into cubes and seasoned with salt, pepper and the juice of a lemon, is spread on top, together with a beaten egg. Roll up as tightly as possible and cook the cannelloni in a gratin dish covered with butter flakes and aluminum foil in a heated oven at 180 degrees for about 8 minutes.

Cut leek into rings, sauté in butter, season with salt and pepper and extinguish with white wine and cream. Simmer for about 4 minutes. Finally add chopped chervil.

Serve the cannelloni with the leek ragout and garnish with the remaining chervil.

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