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Pimientos del Piquillo stuffed with Nîmes cod brandade and roasted with parmesan, fresh tomato coulis


Ingredients:4 people
  • Nîmes cod brandade
    300 g
  • Pimientos del Piquillo in olive oil
    8 pieces
  • civet (chives)
    a few stems
  • basil
    a few leaves
  • peeled, degermed and chopped garlic
    2 cloves
  • peeled and chopped onion
    1
  • butter
    2 walnuts
  • parmesan
    80g
  • peeled and seeded tomatoes
    2
  • bay leaf sauce
    8 sheets


Preparation:
  • Preparation time:25 minutes


Drain and stuff each pimientos with cod brandade, fry them in a little olive oil.

Garnish the bottom of a plate with warm tomato fondue.

Sprinkle the pimientos with grated parmesan.

Put in the oven for 5 minutes.

Arrange 2 pimientos per plate, garnish with bay leaves and chives.

Tomato fondue:

Gently sweat the garlic and onion over medium heat, add the lightly crushed tomato, let melt for a few minutes and add the chopped herbs, add the butter in pieces and winnow until the sauce is smooth.

It is possible to add a bead of pesto around it.
http://www.recettes-hubert.com/brandade-de-morue-nimoise/