Yields1 ServingPrep Time15 minsCook Time15 minsTotal Time30 mins
4 Piquillo peppers of geroosterde surrounded paprika's
1 kabeljauwfilets (just about 3 / 4 lbs.)
4 tablespoons olive oil
just about 4 tablespoons flour
just about 2 / 3 cup milk
just about 1 / 3 cup fish stock
just about 1 / 3 cup dry white wine
1 garlic clove, finely chopped
1 teaspoon lemon juice
leaf parsley finely chopped
1 / 4 cup grated Manchego cheese
salt and pepper to taste
1Begin with the cooking of the fish.
2Sprinkle the fish with salt and pepper.
3Heated 1 tablespoon of the oil over medium heat.
4Add the garlic and cook 1 minute.
5Add the fillets and cook about 4 minutes on each side.
6Once done, Break the fish into small pieces and make sure there are no bones in it.
7This dish is based on a thick sauce bechmel.
8Begin with the heating of the 3 tablespoons oil over medium-high heat.
9Add the flour and stir vigorously.
10Cook the flour for about 3 minutes.
11Now, an alternate addition of small parts of the milking, fish stock and wine to the sauce.
12Continue adding the liquid and stir until you reach the right consistency. (Bit must have the same structure as peanut butter)
13Now add the fish and the lemon and stir.
15Cook over medium heat for a few minutes to pull the flavors.
16Finally,, add the cheese and mix well.
17Spoon the hot mixture into the peppers.
18Can be served hot or cold.
Ingredients
4 Piquillo peppers of geroosterde surrounded paprika's
1 kabeljauwfilets (just about 3 / 4 lbs.)
4 tablespoons olive oil
just about 4 tablespoons flour
just about 2 / 3 cup milk
just about 1 / 3 cup fish stock
just about 1 / 3 cup dry white wine
1 garlic clove, finely chopped
1 teaspoon lemon juice
leaf parsley finely chopped
1 / 4 cup grated Manchego cheese
salt and pepper to taste
Directions
1Begin with the cooking of the fish.
2Sprinkle the fish with salt and pepper.
3Heated 1 tablespoon of the oil over medium heat.
4Add the garlic and cook 1 minute.
5Add the fillets and cook about 4 minutes on each side.
6Once done, Break the fish into small pieces and make sure there are no bones in it.
7This dish is based on a thick sauce bechmel.
8Begin with the heating of the 3 tablespoons oil over medium-high heat.
9Add the flour and stir vigorously.
10Cook the flour for about 3 minutes.
11Now, an alternate addition of small parts of the milking, fish stock and wine to the sauce.
12Continue adding the liquid and stir until you reach the right consistency. (Bit must have the same structure as peanut butter)
13Now add the fish and the lemon and stir.
15Cook over medium heat for a few minutes to pull the flavors.
16Finally,, add the cheese and mix well.
17Spoon the hot mixture into the peppers.
18Can be served hot or cold.
