Cook the cannelloni for 10 minutes in salted boiling water with a tablespoon of grapeseed oil; drain, then spread on absorbent paper.
For the marinière, peel and wash the vegetables, cut them into small cubes, then cook them in boiling water. Reserve the tomato.
Put the olive oil in a sauté pan, incorporate the chopped shallots, brown them and add the vegetables. Cover, leave to steam for a quarter of an hour; add the vermouth and cook for 10 minutes. Add the peeled and diced tomato to the vegetable fondue, then the seeded thyme, saffron, crushed star anise, curry.
Adjust the seasoning, salt and pepper, add the chopped fresh herbs and then the butter.
Cook the cod on the grill or, failing that, steam it. Strip it and add it to the vegetable preparation, mix well.
Fill the cannelloni with this stuffing.
Arrange in a gratin dish and brown for a few minutes in the oven.
Serve with fried parsley.
