Piquillo Peppers Stuffed with Brandade

Serve up a flavourful starter with with David Massey's recipe for peppers stuffed with a rich salt cod paste
By David Massey
Piquillo Peppers Stuffed with Brandade
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 30 minutes plus 24 hrs soaking, plus cooling
  • Effort: medium

Ingredients

main

  • 12 canned piquillo peppers
  • chervil, to garnish

For the brandade:

  • 225 g salt cod, soaked in cold water for 24 hours
  • 300 ml milk
  • 1/2 onion, peeled
  • 2 sprigs of flat leaf parsley
  • 85 ml double cream
  • 2 tbsp olive oil, plus extra for drizzling
  • 115 g floury potatoes, such as King Edwards or Maris Piperpeeled and boiled
  • 1/2 tbsp finely chopped garlic
  • pinch of grated nutmeg
  • pinch of cayenne pepper
  • freshly ground white pepper
  • lemon juice

For the salad:

  • g extra-fine capers
  • bunch of flat leaf parsley, finely chopped
  • 1 plum tomato, skinned, de-seeded and finely diced
  • 2 tbsp extra virgin olive oil
  • black pepper
  • white wine vinegar

Method

1. To make the brandade, place the cod in a saucepan. Add 100ml of the milk, enough water to cover the cod, the onion half and parsley sprigs.

2. Bring to the boil and simmer for 3 minutes. Set aside and allow the salt cod to cool in the liquor.

3. Once the salt cod is sufficiently cool to handle, take it out and discard the liquor. Flake the salt cod into a bowl, discarding any skin and bones.

4. Heat the remaining milk and the cream in a saucepan. In another saucepan, heat up the olive oil.

5. Mash the boiled potatoes with the garlic and mix well into the salt cod. Beat in the hot olive oil and creamy milk until the mixture forms a smooth, thick paste. Season with nutmeg, cayenne and freshly ground white pepper. Add lemon juice to taste.

6. Preheat the oven to 190°C/gas 5.

7. Stuff the piquillo peppers with the brandade and place in a roasting tray.

8. Roast the peppers for 5-10 minutes, until heated through.

9. Meanwhile, mix together the capers, parsley and tomato. Toss with the olive oil and vinegar and season with salt and freshly ground pepper.

10. Divide the salad among 4 serving plates. Top each salad portion with 3 stuffed piquillo peppers. Garnish with chervil, drizzle with olive oil and serve.

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