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

90 min
Type of dish: Finger foods
Temperature: Hot
Cuisine type: Basque cuisine
Meses de temporada*: All year
Allergens:
Crustacean
Crustacean
Eggs
Eggs
Fish
Fish
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
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.