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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...

Stuffed Pork Loin with Langostinos and Mushrooms



ingredients

for 6 to 8 people
  • 1kg pork loin in 1 piece.
  • 750g langostinos (whole, with heads and shells).
  • 400g wild mushrooms.
  • 200ml dry sherry.
  • 1 egg white.
  • salt.
  • freshly ground black pepper.
  • extra virgin olive oil.

for the filling:

  • 1/2 leek.
  • 3 shallots.
  • chopped parsley.
  • 1 teaspoon sweet paprika.
  • a knob of butter.
  • 1 tablespoon flour.
  • 150ml milk.
  • 100g grated cheese.
  • extra virgin olive oil.
  • salt.
  • freshly ground black pepper.

for the sauce:

  • the shells and heads from the langostinos.
  • 1/2 onion.
  • 1/2 leek.
  • 1 tablespoon tomato sofrito.
  • 100ml dry sherry.
  • 400ml fish stock (approximately).
  • salt.
  • extra virgin olive oil.
  • 1 tablespoon cornstarch.
  • 4 tablespoons milk.

preparation

Start by frying the mushrooms in a bit of oil, season them with salt and pepper, and set aside.
Remove the heads and shells from the langostinos, and keep them for the sauce.
Using the tip of a knife or a toothpick, remove the intestinal vein from the langostino tails...
Chop them into pieces, season with salt and pepper, and set aside...
To prepare the sauce: Sauté the chopped onion and leek in a bit of oil.
Add the heads and shells, and after three minutes, pour in the sherry. Let it cook for a few minutes so the alcohol evaporates, then add the tomato sofrito and the fish stock (don't add it all at once, you can add more if needed).
Season with salt and simmer for 25 minutes. Then strain through a fine-mesh sieve, pressing well to extract all the flavor.
Mix the cornstarch with the 4 tablespoons of milk and stir it into the sauce. Cook over medium heat until the sauce thickens nicely. Set aside.
To make the filling: Sauté the leek and shallots in 3 tablespoons of oil...
When they start turning translucent, add the mushrooms cut into small pieces, along with the langostinos.
Add the knob of butter and the tablespoon of flour, fry for a moment, then stir in the chopped parsley, paprika, and milk. Taste for salt and cook until the mixture thickens.
Finally, stir in the grated cheese, mix well, and remove from heat.
Let it cool completely—this makes it much easier to stuff the meat...
Using a sharp knife, butterfly the pork loin. Since it will be twice as wide as it is long, cut it in half to make two round pieces.
Divide the filling between the two pieces of meat...
Roll them up and tie with kitchen string...
Brush the ends of the rolls with beaten egg white to seal them and keep the filling from escaping during cooking.
Heat 100ml of oil in a large pot and brown the rolls on all sides.
Once they're nicely browned, pour in the 200ml of sherry, let the alcohol evaporate, and continue cooking until the liquid reduces completely, turning the rolls as they cook.
Remove from the pot and refrigerate completely—this makes them much easier to slice...
Once the rolls are thoroughly chilled, untie them and cut into slices about 3 centimeters thick.
Arrange the slices on a baking dish with the mushrooms and the sauce you prepared earlier.
Warm everything in the oven and bring it to the table piping hot...


Bon profit!




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