I love stuffed peppers, and the truth is that with this recipe everyone will gustan.Son however helpful for a meal with guests, because they prepared the day before you leave and then one must also calentar.La recipe is cooking workshop I did when I was estudiante.Aisss what has happened since then!
INGREDIENTS:
- to fill piquillo peppers (about 12 or 16 depending on size, to fill them, two for the filling and 2 more for the sauce) 200 g
- hake and clean
- About 50 g peeled shrimps
- 1 and 1 / 2 onion
- a garlic clove oil
- 1 / 4 pint of milk
- A leek
- A small carrot 3 cups fish stock 4 tablespoons
- double cream (optional) Salt
- A splash of brandy (about 2 or 3 tablespoons) tablespoon flour
PROCESSING
Chop onion and garlic and saute in oil finite (5 tablespoons) to fire suave.Cuando start taking harina.Rehogar add color and add the milk stirring rod until a creamy froth season ligera.Dear boil 20 minutes and add two finely chopped pmientos more previously fried fish flambé with cognac
Mix and boil for 5 minutes and let cool to fill the peppers.
the stuffed peppers with a pastry in a plis plas.
To make the sauce cook over low heat in oil (about 4 tbsp) onion, leek and carrot all that it takes color troceado.Antes add the fish stock and two pimientos.Dejar cocer.Sazonar, crushed and passed by the Chinese. Join
sauce with stuffed peppers, place over medium heat, than a hervor.Rectificar if sequiere salt and add the cream
