Piquillo Peppers stuffed with salmon and prawns. We have next to our romantic dinner and was reading the comments of Auri and be clear, some red peppers with a special filling is a good way to start a good dinner.
I decided to change the fill Auri suggested by that other salmon and prawns. Of course you can make the recipe with tuna instead of salmon and shrimp instead of shrimp or adapt it to your liking.
The recipe is designed for 8 peppers stuffed but as a starter for a dinner with a couple of them per head is more than enough. Yet I leave the full recipe for another day if you use it for entertaining. If you are only two, divide the amount in half and ready.
I decided to change the fill Auri suggested by that other salmon and prawns. Of course you can make the recipe with tuna instead of salmon and shrimp instead of shrimp or adapt it to your liking.
The recipe is designed for 8 peppers stuffed but as a starter for a dinner with a couple of them per head is more than enough. Yet I leave the full recipe for another day if you use it for entertaining. If you are only two, divide the amount in half and ready.
Ingredients for Stuffed Peppers Salmon and Prawns (serves 4):
8 red peppers (canned)
250 grams of fresh salmon (I used a steak)
10 prawns cooked and peeled
75 grams of onion
5 tablespoons olive oil
1 tablespoon flour
1 cup whole milk
100 ml of cream for cooking (less than half a glass tube)
oregano
salt and pepper
Recipe for Piquillo Peppers stuffed with salmon and prawns (for four people):
Put to boil in a saucepan or casserole olive oil. Chop the onion finely and throw it in the pan. Let it then slowly until transparent.
While cleaning the salmon removing all skin and if a steak thorns that sometimes kept in the center. Picalo into pieces and set aside.
When the onion is ready pour the flour with a wooden spoon, mix well for a few seconds until the flour is made. Immediately (to prevent sticking flour) added warm milk (use the microwave) and stir well with a spoon while thick. We'll have a more or less light bechamel to thicken when we add the fish.
When the sauce has consistency add the chopped salmon and a pinch of salt and pepper to taste. Leave for a minute until salmon oil loses its color, then add the prawns, peeled and chopped into pieces (cut each shrimp into 4 or 6 pieces each). Leave the fire another minute test salt (if necessary rectified by adding a bit more) and fire away.
Open the can or jar with Piquillo peppers. If necessary escúrrelos well with a colander. Then fill the peppers with the preparation we just used. I quite filling left over and take the opportunity to make the dipping sauce.
Once stuffed peppers add 4 tablespoons of cream to the filling you have left and pass through the blender until it is very thin sauce. If too thick, slowly add more cream until it is to your liking.
Finally alone is present the dish, you can do like I did (see photo) and arrange the peppers over the sauce or you can water them with it. Finally sprinkle a little (just a little) above dried oregano and serve. Off the kitchen and at the table!
To eat:
As you see it is an easy recipe and best of all, you can prepare in advance peppers and heat in the oven before serving. As some have no oven can leave the recipe before point 5 and finish dinner just before heating the filling into the fire. Do not take more than five minutes and you have fresh piquillo peppers finishes.
If you like a stronger flavor can spend Piquillo peppers on a griddle or grill before filling to mark a bit. Anyway, being a starter is appreciated they are smooth and well if you do it as it comes in the recipe you finish the dish just before you sit down to dinner without having to mess too much faster.
One more thing, if you to make the bechamel is very light and not thick, add a tablespoon of cornstarch (corn fine flour) or other thickener and problem solved.
8 red peppers (canned)
250 grams of fresh salmon (I used a steak)
10 prawns cooked and peeled
75 grams of onion
5 tablespoons olive oil
1 tablespoon flour
1 cup whole milk
100 ml of cream for cooking (less than half a glass tube)
oregano
salt and pepper
Recipe for Piquillo Peppers stuffed with salmon and prawns (for four people):
Put to boil in a saucepan or casserole olive oil. Chop the onion finely and throw it in the pan. Let it then slowly until transparent.
While cleaning the salmon removing all skin and if a steak thorns that sometimes kept in the center. Picalo into pieces and set aside.
When the onion is ready pour the flour with a wooden spoon, mix well for a few seconds until the flour is made. Immediately (to prevent sticking flour) added warm milk (use the microwave) and stir well with a spoon while thick. We'll have a more or less light bechamel to thicken when we add the fish.
When the sauce has consistency add the chopped salmon and a pinch of salt and pepper to taste. Leave for a minute until salmon oil loses its color, then add the prawns, peeled and chopped into pieces (cut each shrimp into 4 or 6 pieces each). Leave the fire another minute test salt (if necessary rectified by adding a bit more) and fire away.
Open the can or jar with Piquillo peppers. If necessary escúrrelos well with a colander. Then fill the peppers with the preparation we just used. I quite filling left over and take the opportunity to make the dipping sauce.
Once stuffed peppers add 4 tablespoons of cream to the filling you have left and pass through the blender until it is very thin sauce. If too thick, slowly add more cream until it is to your liking.
Finally alone is present the dish, you can do like I did (see photo) and arrange the peppers over the sauce or you can water them with it. Finally sprinkle a little (just a little) above dried oregano and serve. Off the kitchen and at the table!
To eat:
As you see it is an easy recipe and best of all, you can prepare in advance peppers and heat in the oven before serving. As some have no oven can leave the recipe before point 5 and finish dinner just before heating the filling into the fire. Do not take more than five minutes and you have fresh piquillo peppers finishes.
If you like a stronger flavor can spend Piquillo peppers on a griddle or grill before filling to mark a bit. Anyway, being a starter is appreciated they are smooth and well if you do it as it comes in the recipe you finish the dish just before you sit down to dinner without having to mess too much faster.
One more thing, if you to make the bechamel is very light and not thick, add a tablespoon of cornstarch (corn fine flour) or other thickener and problem solved.
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