Piquillo peppers filled with hake

60 min
Type of dish: Fish
Temperature: Hot
Seasonal period: All year
Allergens:
Fish
Fish
Gluten
Gluten
Milk
Milk
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
No. 3 frozen hake 0.4 kg
Piquillo peppers 15.0 ud
Fake Biscaynne sauce (made with fumet) 0.6 l
Besamel (roux 70x70) for fillings 0.2 l
See Recipe
Onion 0.36 kg
Garlic, bulb 1.12 ud
Carrots 0.04 kg
Chorizo pepper 3.0 ud
Plain flour 0.03 kg
Olive oil 0.02 l
Fumet 0.6 l
See Recipe
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

For this recipe, you will need to make the following preparations: 

To make the filling:

  • Clean the hake and cut into big portions.
  • Cook the hake in a fumet or a stock. Allow to cool and then pull the fish apart. Reserve the fumet or stock to make the Biscayne sauce.
  • Mix the hake with the bechamel sauce.
  • Fill the peppers with the filling using a pipping bag.
  • Making sure you don't overly fill the peppers so that you can seal them.

PLATING

  • Spoon some Biscayne sauce over the peppers and heat them under the broiler or in a pan.
Nutritional information (1 portion)
Energy
199.44
kcal
Carbohydrates
16.41
g
Proteins
13.09
g
Lipids
9.33
g
Sugars 5.49 g
Salt (Sodium) 146.2 mg
Folic acid 35.28 ug
Vitamin C 18.73 g
Vitamin A 145.45 ug
Zinc 0.41 mg
Iron 1.96 mg
Calcium 177.46 mg
Cholesterol 34.44 mg
Polyunsaturated fatty acids 1.75 g
Monounsaturated fatty acids 4.44 g
Saturates 2.07 g
Fiber 2.6 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.