STUFFED PEPPERS FILLED WITH COD BRANDADE FROM THE THERMOMIX
Ingredients
- 2 ud cloves of garlic
- 100 g extra virgin olive oil
- 400 g desalted cod sliced with skin and spines removed
- 50 g milk
- 1 pinch white pepper
- 1 large can piquillo peppers (25 units)
- 350 g cod brandade
- 150 g red pepper sliced into 2-3 pieces
- 1 ud leek (only the white part, cut into 2-3 pieces)
- 50 g extra virgin olive oil
- 200 g liquid cream
- 1 pinch salt
- 1 pinch pepper
Instructions
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