Ajoarriero crêpes (filled with cod, garlic pepper stew) with prawns

90 min
Type of dish: Finger foods
Temperature: Hot
Cuisine type: Basque cuisine
Allergens
Crustacean
Crustacean
Eggs
Eggs
Fish
Fish
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Cod loin 0.25 kg
Prawns 0.05 kg
Carrots 0.05 kg
Parsley 3.0 g
Table salt 1.0 g
Purple onion from Zalla 0.05 kg
Small golden apple 0.008 kg
Bread 1.25 g
White stock 0.05 l
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 thick Biscayne sauce. Put it in a squeezy bottle or sleeve.
  • Preserve the cod in oil flavoured with garlic and bind the pil-pil.
  • Mix the cod, the pepper stew, some pil-pil and a little Biscayne sauce.

To decorate:

SET UP

  • Fill each crêpe with ajoarriero and a peeled and sautéed prawn and roll up.
  • Heat the crêpes.
  • Place the crêpes on one side of the plate.
  • Arrange the Biscayne sauce on the plate.
  • Garnish with the julienne vegetables and the parsley.
  • The decoration can vary with different vegetables, sauces, sprouts etc.
Nutritional information (1 portion)
Fiber 2.21 g
Saturates 7.22 g
Monounsaturated fatty acids 12.16 g
Polyunsaturated fatty acids 2.27 g
Cholesterol 150.58 mg
Calcium 152.22 mg
Iron 1.82 mg
Zinc 1.14 mg
Vitamin A 306.11 ug
Vitamin C 39.47 g
Folic acid 45.98 ug
Salt (Sodium) 470.12 mg
Sugars 5.77 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.