Piquillo peppers filled with hake

60 min
Type of dish: Fish
Temperature: Hot
Allergens
Fish
Fish
Gluten
Gluten
Milk
Milk
Traces of nuts
Traces of nuts
Ingredients for 5 portions
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)
Fiber 6.92 g
Saturates 2.23 g
Monounsaturated fatty acids 4.51 g
Polyunsaturated fatty acids 2.1 g
Cholesterol 40.84 mg
Calcium 271.86 mg
Iron 3.52 mg
Zinc 0.82 mg
Vitamin A 250.57 ug
Vitamin C 47.51 g
Folic acid 147.68 ug
Salt (Sodium) 186.81 mg
Sugars 15.86 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.