Pimientos del piquillo rellenos

Serves 1
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Directions

  1. 1Pour olive oil into the pan.
  2. 2Chop the onion.
  3. 3Add the onion to the pan and season it with salt.
  4. 4Sauté the onion until golden brown.
  5. 5Grate the garlic.
  6. 6Chop the leek.
  7. 7Add the garlic and leek to the pan.
  8. 8Sauté it.
  9. 9Chop the monkfish.
  10. 10Add the monkfish to the pan and season it with pepper.
  11. 11Peel and chop the shrimp.
  12. 12Add the shrimp to the pan.
  13. 13Add the cream and mix it.
  14. 14Remove the pan from the heat.
  15. 15Pour the filling into a container and blend it until it forms a paste.
  16. 16Put the filling in a piping bag.
  17. 17Chop the onion.
  18. 18Pour the onion in the pan.
  19. 19Sauté the onion until golden brown.
  20. 20Add the monkfish liver.
  21. 21Add the brandy and burn off the alcohol.
  22. 22Add the piquillo peppers.
  23. 23Add the fish stock.
  24. 24Pour the sauce into a container and blend it until it forms a sauce.
  25. 25Strain the sauce with a colander.
  26. 26Fill the piquillo peppers with the filling.
  27. 27Add olive oil to a baking sheet and put the peppers on it.
  28. 28Season the peppers with salt and bake them.
  29. 29Serve the peppers with the sauce on top.

Ingredients

  • olive oil
  • onion
  • salt
  • garlic clove
  • leek
  • monkfish
  • pepper
  • shrimp
  • cream
  • onion
  • brandy
  • roasted piquillo peppers
  • fish stock

Equipment

knifecutting boardpanforkspoonimmersion blenderpiping bagbaking sheetparchment papercolander

Tips

  • Use good ingredients for the filling.
  • Make a well caramelized sofrito for the sauce
  • Add the fresh liver of the monkfish to the sauce for a good flavor, but it is optional.
  • If you buy a fresh monkfish, you can use the head and bones to make a fumet.
  • If the sauce is too thick, add a little more fumet or even a little water and blend again.
  • Always pass the sauces through fine strainers to have elegant and fine sauce

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