Piquillo Peppers Stuffed With Spicy Salmon Tartar With Lemon Oil Recipes

PIQUILLO PEPPERS STUFFED WITH SPICY SALMON TARTAR WITH LEMON OIL

Steps:

• Combine all ingredients in a mixing bowl. Mix well and fill each piquillo pepper with mixture. Place on a platter and drizzle with lemon oil.
• Blend ingredients until smooth.

PIQUILLO PEPPERS STUFFED WITH SPICY SALMON TARTAR WITH LEMON OIL

Steps:

• Salmon Tartar: Combine all ingredients in a mixing bowl. Mix well and fill each piquillo pepper with mixture. Place on a platter and drizzle with lemon oil.
• Lemon oil: Blend ingredients until smooth.

PIQUILLO PEPPERS STUFFED WITH FISH

Steps:

• Heat the oil in a deep skillet over medium-high heat. Add the garlic and shallots and cook, stirring occasionally, until softened and fragrant, about 2 minutes. Add the flour and cook, stirring constantly, until the mixture is well combined. Add the fish and stir, breaking it up into small pieces.
• Add the white wine and cream and cook, stirring occasionally, until the mixture comes to a boil. Remove the fish with a slotted spoon and continue to cook the sauce until it has thickened and reduced by half. Stir in the brandy and season with salt and pepper.
• Meanwhile, stuff the piquillos with the fish and arrange on a platter. Pour the sauce over the stuffed piquillos, garnish with parsley, and serve hot or warm.
• Substitute 1/2 pound cooked lump crabmeat for the fish.
• Stuff the peppers with about 1/2 recipe prepared Brandade de Morue (page 56).