A delicious, easy and worthy of celebration with a sauce uncommon. It will not disappoint
ingredients:
250 grams of hake.
flour
milk
leeks
Piquillos.
White wine.
Olive oil.
Sal
preparation:
Sauté chopped hake and very clean bones and skin in olive oil over medium heat. Remove it and keep the oil needed to do about it (first browning the flour, then add milk, stirring constantly until pickup and browned flour) a béchamel semiespesa, but much less than that of the croquettes.
The bechamel you add the required salt, l and braised hake and you remove a little to assimilate all its flavor. Let cool.
Fill each piquillo pepper with a dollop of bechamel and hake, but not entirely, because the need to close with a toothpick, and sewing his mouth with it.
In flour and egg oozes peppers.
For the sauce, saute peppers must either leeks and peppers gently then leave to do a little bit of white wine. This sauce will give a brief boil piquillo peppers at once a batter.
ingredients:
250 grams of hake.
flour
milk
leeks
Piquillos.
White wine.
Olive oil.
Sal
preparation:
Sauté chopped hake and very clean bones and skin in olive oil over medium heat. Remove it and keep the oil needed to do about it (first browning the flour, then add milk, stirring constantly until pickup and browned flour) a béchamel semiespesa, but much less than that of the croquettes.
The bechamel you add the required salt, l and braised hake and you remove a little to assimilate all its flavor. Let cool.
Fill each piquillo pepper with a dollop of bechamel and hake, but not entirely, because the need to close with a toothpick, and sewing his mouth with it.
In flour and egg oozes peppers.
For the sauce, saute peppers must either leeks and peppers gently then leave to do a little bit of white wine. This sauce will give a brief boil piquillo peppers at once a batter.
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