I have seen this recipe on tv when i was in my first year of chef school , it was 14 years ago .The dish looked so yummy but i didn’t try it at the time , then totally forgot about it until i recently followed on Facebook the tv chef that presented this dish and got hit with a recipe flashback . The hardest part about the recipe is to find the piquillo peppers in oil and not in vinegar as it will give a unpleasant acid taste to the dish. The dish can be vegetarian friendly if you remove the fish and replace it with cheese.
Serves 4 :
*1 jar of 8 piquillo peppers in oil
*200 grs of smoked haddock
*2 tbsp of cream cheese
*1/3 cup of Parmesan shavings
1.In a pot of water place the peeled potatoes and cook until soft .
2.In another pot of water , poach the smoked fish for 10 minutes then set aside.
3.Preheat the oven to 180 degrees Celsius.
4.Once the potatoes are cooked , drain and mash them .
5.By hand or using two forks , flake the cooked fish while removing any bones .
6.In a bowl , combine the fish , potatoes , cream cheese and season with salt and pepper.
7.Fill the peppers with the stuffing using either a spoon or a pipping bag.
8.Place the stuffed piquillos on a roasting tray , drizzle with some olive oil , sprinkle some Parmesan cheese on top and place in the oven for 20 minutes.