Chard stalks filled with cod in pepper sauce

For the chard:

• Separate the stalks from the leaves.
• Wash the stalks and cook them in the English style taking care that they do not float to avoid them oxidizing.
• Cool and drain.
• Cut the stalks into rectangles.

For the peppers:

• Core the green peppers.
• Fry them and immerse them in cold water so that they can be peeled and cut into narrow even strips.
• Confit the piquillo peppers.
• And cut them into narrow even strips.

For the sauces:

• Make a piquillo pepper sauce.
• Make a green pepper sauce.

For the cod and tomato filling:

• Prepare a concassé tomato.
• Peel and chop the onion and garlic into brunoise.
• In a pan with a little olive oil, saute the onion and garlic over a low heat and cover to prevent it from turning brown, add the tomato and sauté.
• Prepare a pil pil cod and reserve the cod and sauce separately.
• Crumble the cod, mix with the pil pil sauce and tomato sauce.

SET UP

• Heat the chard in the oven at 150 ºC (mixed programme.)
• Heat the green pepper sauce.
• Place a base of green pepper sauce in a deep dish.
• Place the hot chard on top of the sauce and decorate with piquillo sauce and micro pea shoots.