Piquillo Pimientos stuffed with Salted Fish
Recipe by Michael Meredith
stuffs at least 10 piquillo pimientos
360g fresh cod, monkfish or hapuka
200g rock salt
Two days before, pat the rock salt onto the fish. Refrigerate on a rack in a dish to allow any moisture to drain, covered in gladwrap.
One day before, remove fish from salt and rinse in cold water. Leave overnight in plenty of water.
To make the salted fish purée
2kg agria potatoes
300g salted fish
1 cup water
2 bay leaves
80g garlic cloves, roasted
Peel potatoes and cut into bite sized pieces. Place into a pot with fish, milk, water, bay leaves and parsley stalks. Bring to the boil then simmer until the potatoes are cooked.
Strain and then place fish and roasted garlic into a food processor and blitz to make a fine purée. Add potatoes and blend until smooth, add a little EVO and blend to incorporate. Do not overblend otherwise the mixture can become gluey in texture.
sourdough bread, sliced and toasted
Pat the piquillos with paper towels to remove some of the oil – this will make them easier to handle. Carefully fill the piquillos with the salted fish puree. Serve with toasted sourdough, a few Salvagno olives and a scattering of fresh rocket leaves.
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