Piquillo Pimientos stuffed with Salted Fish

Recipe by Michael Meredith

Piquillo Pimientos stuffed with Salted Fish

Stuffs at least 10 piquillo pimientos

Salted fish:
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
1L milk
1 cup water
2 bay leaves
Parsley stalks
80g garlic cloves, roasted
Extra virgin olive oil  (EVO)

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 pulse to incorporate. Do not overblend otherwise the mixture can become gluey in texture.

To serve:
El Navarrico whole pimientos
Wild Wheat sourdough bread, sliced and toasted
Salvagno pitted olives in oil
Pinoli pine nuts
Rocket 

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, Salvagno olives, pine nuts and a scattering of fresh rocket leaves.