Piquillo Peppers Stuffed With Brandade
- Total Time
- 1 hour 30 minutes
- Rating
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Ingredients
- 1pound salt cod, soaked overnight, rinsed 2 or 3 times
- 3white potatoes, peeled and sliced
- 1egg yolk
- 2cloves garlic, minced
- 1teaspoon lemon juice or to taste
- 1teaspoon mustard
- Salt
- ¾cup peanut oil
- 2tablespoons olive oil
- ½cup chopped onion
- 2plum tomatoes, cored, seeded and diced
- 16roasted and peeled piquillo peppers
- ¼ to ½cup chicken broth
- 4 to 6tablespoons heavy cream
Nutritional analysis per serving (4 servings)
1049 calories; 59 grams fat; 13 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 15 grams polyunsaturated fat; 52 grams carbohydrates; 12 grams dietary fiber; 16 grams sugars; 80 grams protein; 8065 milligrams sodium
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