Piquillo red peppers filled with hake and shellfish

• Clean the hake and cut it into large pieces.
• Chop the mussels and prawns into brunoise.
• Chop the garlic, onion and leek into brunoise for the stuffing.
• Open the cans of pepper and cut the edges to make them even.

ELABORATION

• Prepare the stock with the fumet, wine and aromatic herbs.
• Cook the fish in the broth, let it cool down and then crumble the fish. (Reserve the broth for the American sauce)
• Make an American sauce with the stock.
• Make a 70 g bechamel (roux 70x70) to bind the seafood for the filling.

Make the seafood and vegetable filling:

• Soften the garlic, onion and leek, add the mussels and prawns.
• Flambé and finish cooking.
• Mix the crumbled fish with the seafood and bind it with the bechamel.
• Stuff the peppers with the filling, batter and fry.

SET UP

• Heat the stuffed peppers in the oven, cover them with the American sauce and place a mussel in it’s shell in the middle per serving.