Ajoarriero crêpes (filled with cod, garlic, peppers) with prawns

75 min
Type of dish: Fish, Shellfish
Temperature: Hot
Allergens
Crustacean
Crustacean
Eggs
Eggs
Fish
Fish
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Sulfites
Sulfites
Elaboration

For the pancakes (2 or 3 units per serving):

  • Make the crepes in a greased crepe pan and set aside.

For the ajoarriero cod stuffing:

  • Prepare a ratatouille with garlic and without zucchini.
  • Prepare a Biscayne sauce.  
  • Preserve the cod in oil flavored with garlic and bind the pil-pil.
  • Mix the cod, the pepper stew, some pil-pil and a little Biscayne sauce.

For the garnish: ravioli.

  • Peel, chop and simmer the onion together with the green pepper.
  • Prepare a shrimp bechamel with the vegetables to fill the raviolis.
  • Boil the wonton pasta, cool and drain well.
  • Fill the pasta with the bechamel making small square parcels.

To decorate:

SET UP

  • Fill each crêpe with ajoarriero and a peeled and sautéed prawn. Give it the desired shape (basket, parcel, roll, etc.)
  • Heat the crêpes and the ravioli greased and covered with aluminum foil.
  • Arrange the Biscayne sauce on the plate.
  • Place the crêpes on one side of the plate and next to the ravioli.
  • Garnish with the julienne vegetables and the parsley.
  • The decoration can vary with different vegetables, sauces, etc.

 

Nutritional information (1 portion)
Fiber 4.4 g
Saturates 19.25 g
Monounsaturated fatty acids 51.19 g
Polyunsaturated fatty acids 24.05 g
Cholesterol 241.15 mg
Calcium 382.06 mg
Iron 4.75 mg
Zinc 2.66 mg
Vitamin A 378.52 ug
Vitamin C 152.24 g
Folic acid 82.14 ug
Salt (Sodium) 1026.37 mg
Sugars 11.21 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.