Piquillo red peppers filled with hake and shellfish
Allergens:
Ingredients for 5 portions
Calculate portions
No. 3 frozen hake
0.3 kg
Fumet
0.25 l
White wine
0.25 l
Basil
0.1 g
Table salt
2.5 g
Garlic, bulb
0.5 ud
Bulk mussels, frozen
0.075 kg
Peeled frozen prawns
0.075 kg
Brandy
0.005 l
Piquillo peppers
15.0 ud
Sauce americaine
0.5 l
Plain flour
0.025 kg
Eggs
1.25 ud
Mussel in shell, frozen
0.125 kg
Sunflower oil
0.15 l
Sterilised milk
0.2 l
Margarine
0.014 kg
Plain flour
0.014 kg
Ground white pepper
0.04 g
Ground nutmeg
0.04 g
Table salt
1.0 g
Elaboration
- Clean the hake and cut it into large pieces.
- Chop the mussels and prawns into brunoise.
- Chop the garlic, onion and leek into brunoise for the stuffing.
- Open the cans of pepper and cut the edges to make them even.
ELABORATION
- Prepare the stock with the fumet, wine and aromatic herbs.
- Cook the fish in the broth, let it cool down and then crumble the fish. (Reserve the broth for the American sauce)
- Make an American sauce with the stock.
- Make a 70 g bechamel (roux 70x70) to bind the seafood for the filling.
Make the seafood and vegetable filling:
- Soften the garlic, onion and leek, add the mussels and prawns.
- Flambé and finish cooking.
- Mix the crumbled fish with the seafood and bind it with the bechamel.
- Stuff the peppers with the filling, batter and fry.
SET UP
- Heat the stuffed peppers in the oven, cover them with the American sauce and place a mussel in it’s shell in the middle per serving.
Nutritional information (1 portion)
Energy
639.25
kcal
Carbohydrates
33.6
g
Proteins
22.65
g
Lipids
39.91
g
Fiber
8.22
g
Saturates
6.51
g
Monounsaturated fatty acids
10.49
g
Polyunsaturated fatty acids
21.25
g
Cholesterol
140.49
mg
Calcium
343.35
mg
Iron
5.81
mg
Zinc
2.96
mg
Vitamin A
257.92
ug
Vitamin C
52.17
g
Folic acid
200.4
ug
Salt (Sodium)
903.68
mg
Sugars
19.94
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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