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Piquillo Peppers Stuffed with Salt Cod Brandade

This makes a wonderful starter for special occasions. What You'll Need Cost: €2.20 per person Prep time: 40 minutes + 40 for the brandade Ingredients for 4 people 2 jars of good-quality piquillo peppers. 300g salt cod brandade. flour. 1 clove of garlic. parsley. 1 egg. breadcrumbs. 200ml heavy cream. olive oil. for the brandade 250g desalted salt cod loin. 250g potatoes. 225ml milk. 100ml olive oil. 1 clove of garlic. salt. Preparation for the brandade Put the potatoes in a pot with cold salted water. Bring them to a boil and cook for about 30 minutes—check that they're tender all the way through. Peel them while still warm and pass them through a potato ricer. Set aside. Meanwhile, place the desalted cod in a saucepan covered with cold water. When it comes to a boil, remove from the heat and let it rest in the same water for 20 minutes. Take the pieces out of the water and flake them, removing any skin and bones if there are a...

Fish Bites Wrapped with Smoked Salmon


 

Ingredients

  • 400g white fish, skinned and deboned (hake, monkfish, or similar).
  • 4 thin slices of smoked salmon.
  • 1 plain Greek yogurt (unsweetened).
  • 1 tablespoon chopped parsley.
  • Salt.
  • Freshly ground black pepper.
  • Extra virgin olive oil.
  • Toasted bread rounds.

Preparation

Steam the fish, or cook it in the microwave with a little salt, pepper, and a spoonful of olive oil.
Once cooked, flake the fish and mix it with the yogurt and chopped parsley.
Taste and adjust the salt and pepper, then mix everything together well.
Lay out the slices of smoked salmon and spread the fish mixture over them.
Roll up the salmon like you would a cannelloni.
Then wrap each roll tightly in plastic wrap and refrigerate until the next day.
The next day, remove the plastic wrap and slice the rolls into rounds about a centimeter and a half thick.
Serve with the toasted bread rounds.

 I hope you enjoy it!
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