Baked Cannelloni Stuffed with Cod
Cook cannelloni according to package instructions in boiling salted water until al dente. Drain and rinse in cold water, drain well on paper towels.
Dice cod coarsely and puree in a food processor. Whisk egg and creme fraiche. Peel carrot and dice finely. Rinse scallions and chop finely. Pluck off thyme leaves. Combine carrot, scallions, thyme and capers and cod pieces, add creme fraiche mixture and season to taste.
Stuff cannelloni with fish mixture. Arrange in a baking pan and sprinkle with cheese. Bake in preheated oven at 200°C (approximatley 400°F) (gas mark 3, fan oven180°F) for about 30 minutes. Remove from the oven and serve.