Cannelloni with grouper and pawns sauce

Ingredients for 4 people:

12 Cannelloni
250 g. prawns
1/4 litre milk
2 tablespoons butter
1 onion
1 bay leaf
4 slices of grouper
4 tablespoons tomato sauce 2 egg yolks
2 tablespoons plain flour 1 clove of garlic
grated cheese, salt

METHOD

Boil the cannelloni pasta in plenty of salted water, once cooked drain and spread out onto a tea towel. Prepare a fish stock with onion, garlic, some bαy leαf, salt, the grouper and the prawns; boil for about 10 minutes then drain and put the stock aside. Finely chop the fish and add to the tomato sauce and cook over a low heat then add the egg yolks and stir until everything has become well incorporated. Fill the cannelloni with this mixture and place in a buttered baking dish. Prepare a white sauce with a table spoon of butter, two tablespoons of plain, white flour, 1/4 liter of milk and a 1/4 of the fish stock. Pour the white sauce over the cannelloni, sprinkle with grated cheese and dot with the remaining butter. Brown in a hot oven for a few minutes then serve the cannelloni on a bed οf tomato and butter sauce.