Peel, deseed the pepper, cut into brunoise, peel, cut the celery in the same way, then the mushrooms, the same for the seeded and peeled cucumber, blanch the whole in boiling salted water, cool, set aside.
Put the finely chopped shallots to sweat in olive oil then add celery and pepper, 5 minutes after mushrooms and cucumber. Let steam for a few minutes, drain, put back in the pan with the vermouth, let reduce almost dry, add the diced tomato, thyme, saffron, star anise, curry, salt and ground pepper, finally add the herbs finely chopped. bind in butter over low heat.
Cook the pasta for 10 minutes in salted boiling water with a spoonful of oil.
Steam (or poach) the fish, strip it, add to the marinade preparation, mix and stuff the cannelloni with this stuffing.
Arrange in a dish and brown for a few minutes in the oven.
Arrange a bed of fried curly parsley on 4 hot plates and top with 3 cannelloni per person.
A creation of Chef Hubert
