Cook the French omelettes in a frying pan without letting them get too much color. Set aside.

Confit the cod in a small amount of oil. Set aside.

Cut the onion into julienne strips and fry until golden brown. Set aside.

Prepare the green bell pepper sauce.

Add the poached onion with the cod confit and separated in slices.

Form the cannelloni with the French omelette with the cod farce.

            Plating up 

Put the bell pepper sauce at the    base of the dish.

Place the cannelloni in an “x” shape on top of the sauce.

Decorate with chopped chives and marigolds.