Piquillo Peppers Stuffed With Brandade
Published December 24, 2002
- Total Time
- 1 hour 30 minutes
- Rating
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Ingredients
1 pound salt cod, soaked overnight, rinsed 2 or 3 times
3 white potatoes, peeled and sliced
1 egg yolk
2 cloves garlic, minced
1 teaspoon lemon juice or to taste
1 teaspoon mustard
Salt
¾ cup peanut oil
2 tablespoons olive oil
½ cup chopped onion
2 plum tomatoes, cored, seeded and diced
16 roasted and peeled piquillo peppers
¼ to ½ cup chicken broth
4 to 6 tablespoons heavy cream
Nutritional analysis per serving (4 servings)
52 grams carbs; 231 milligrams cholesterol; 1048 calories; 26 grams monosaturated fat; 15 grams polyunsaturated fat; 13 grams saturated fat; 59 grams fat; 12 grams fiber; 8066 milligrams sodium; 80 grams protein; 16 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place salt cod and potatoes in pan and cover with water. Simmer until cod flakes easily, 20 minutes. Drain.
- Step 2
Whisk together yolk, half the garlic, lemon juice, mustard and a pinch of salt. Whisk in peanut oil gradually.
- Step 3
Heat olive oil over medium heat. Sauté remaining garlic and onion until softened on edges. Add tomatoes and cook 10 minutes. Add 4 peppers and heat through; salt to taste. Put contents of pan into food processor. Pulse to purée, adding enough broth to give sauce consistency of melted ice cream. Adjust seasoning; return to pan.
- Step 4
Heat oven to 350 degrees. Mash warm cod and potatoes until smooth. Fold in a third of the garlic mixture, reserving rest. Mixture should be creamy. If it is heavy, fold in cream. Add salt or lemon juice to taste.
- Step 5
Stuff remaining peppers with salt-cod mixture. Place in ceramic dish. Bake 25 minutes. Reheat sauce. Arrange peppers on a platter and spoon sauce on top. Serve.
Private Notes