Fish, shrimp and mushroom cannelloni.

Cook the hake, the cod and the shrimps (you can also use cooked shrimps). In the meantime, clean and grind the mushrooms.

Once the shrimp are cooked, crush them. And then, when the fish is cooked, you shred it. During this part you will probably have to cook the gutter/lasagna pasta or put it in hot water if it is cooked to soften it.

Once the fish is shredded and the shrimps and mushrooms are crushed, sauté everything together in a frying pan. First put the mushrooms with a splash of oil. When the water has evaporated, add the fish and the shrimps and stir. When everything is well mixed and most of the water has evaporated, add a spoonful of wheat flour, stir and little by little add milk. Until the filling acquires a "mellow" texture and taking into account that they will be baked and dried. Once done let it cool and then fill the cannelloni or lasagna. I usually add a spoon and a half of filling per cannelloni.

Place the stuffed cannelloni on a baking tray while heating it to 200/220°C. Once filled, prepare the béchamel sauce. I prepare it with a splash of AOVE, when it is hot I add two/three spoons of whole wheat flour and stir. And once the flour is incorporated into the oil, add milk little by little until the desired texture is achieved, also include a pinch of salt, nutmeg and pepper. I recommend leaving the béchamel liquid, so that it does not become too dry in the oven. You put it on top of the cannelloni/lasagna. Add grated cheese for gratin. And put it in the oven for 25/30 min at 200°C. This may vary depending on the oven and the pasta you use.