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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...

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 any.
Heat the milk and oil separately.
Set up a bain-marie over the stove.
Using an electric mixer, blend the cod and garlic while gradually adding the oil and milk. With a wooden spoon, fold in the potato puree and place over the bain-marie. Cook, stirring, until everything is well combined and the brandade has a nice, creamy consistency.
 

stuffing the peppers

Mince the garlic and parsley and mix them into the breadcrumbs.
Pick out the most intact peppers and save any torn ones for the sauce. Spoon the brandade into a piping bag fitted with a large tip and fill each pepper.
Dust each stuffed pepper lightly with flour, then dip it into the beaten egg and coat with the breadcrumb mixture that has the garlic and parsley in it.
Fry them on both sides in hot oil until golden, then let them drain on paper towels to soak up any extra grease.

making the sauce

Chop 3 or 4 peppers (use the torn or smaller ones) and blend them with the heavy cream. Heat the mixture in a saucepan and let it simmer for about 2 minutes, stirring constantly. Taste and adjust the salt if needed.


plating

Spoon 2 tablespoons of the sauce onto each plate, place 2 or 3 stuffed peppers on top, and drizzle with a little more sauce.

Serve any extra sauce on the side. You can enjoy these warm, hot, or even cold—they're good every which way.

Enjoy!

Notes

You can make the brandade ahead of time and keep it in the fridge in a bowl covered with plastic wrap.
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