Serves 1
Directions
- 1Sauté the onion and garlic until soft and translucent.
- 2Deglaze with the brandy (or flambé).
- 3Add the cod and cook, breaking it up with a spatula.
- 4Add the flour and cook for 4–5 minutes.
- 5Add the chopped prawns, then gradually incorporate the milk, stirring continuously.
- 6Cook for about 10 minutes, until thick, creamy, and well combined.
- 7Season with salt, black pepper, and a pinch of fresh parsley.
- 8Let the filling cool down properly.
- 9Crush the garlic with the chili and salt.
- 10Add the piquillo peppers and crush into a coarse paste.
- 11Cook this paste with a little olive oil to evaporate excess moisture and concentrate the flavor.
- 12Add the sherry vinegar and cream, then cook over low heat for 10 minutes.
- 13Adjust with salt and black pepper to taste for the sauce.
- 14Fill the roasted piquillo peppers with the cooled filling, using a piping bag or spoon.
- 15Coat the filled peppers with the sauce.
- 16Finish them in the oven.
Ingredients
- 300 g cod
- 190 g small prawns
- 250 g milk
- 25 g flour
- 190 g diced onion
- 8 g garlic
- 30 g extra virgin olive oil
- 25 g brandy
- Salt
- black pepper
- chopped fresh parsley
- 4 pieces piquillo peppers
- 1 piece garlic clove
- 1 piece bird’s eye chili
- 1 tbsp sea salt
- 20 g extra virgin olive oil
- 2 tbsp sherry vinegar
- 120 g light cooking cream (around 18% fat)
Equipment
piping bagspoonblenderpestle and mortaroven
Tips
- Make sure your béchamel is rich, smooth, and thick and let it cool down properly.
- Be careful when filling the peppers as you don't want to break them.
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