Cod and ‘piquillo’ pepper pintxo (fingerfood)

30 min

Type of dish: Finger foods, Fish

Temperature: Room temperature

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Loaf bread 0.3 ud

Piquillo peppers 2.5 ud

Cod loin 0.1 kg

Dried chilli pepper 0.5 g

Garlic, bulb 2.0 ud

Potatoes 0.075 kg

Olive oil 0.5 l

Table salt 0.005 g

Sugar 0.004 kg

Edible flowers 0.001 kg

Elaboration

With a dough cutter, cut ten pieces of white bread (or a baguette) and toast in the oven.
Put 0, 3 l of oil into a pan and on a low heat slowly cook the peppers along with 2 cloves of garlic cut into brunoise. Once cooked, add in the sugar.
Let them cool down completely, slice them open and cut them with the dough cutter.
Peel and thinly slice the potatoes. Sauté and season.
Meanwhile, gently and slowly cook the cod loin in the same oil with the rest of garlic cloves at a low temperature.
Take out the cod loin and emulsify the oil to make the pilpil sauce.

PLATING

Place a pepper over the slice of toasted bread. Then, place the potato and the cod loin on top (adapt the quantity of cod to its size). Lastly, pour the pilpil sauce over the toast.
Decorate with pansy petals.

Nutritional information (1 portion)

Energy

937.26

kcal

Carbohydrates

4.65

Proteins

4.17

Lipids

100.22

Sugars 1.31 g

Salt (Sodium) 27.38 mg

Folic acid 5.0 ug

Vitamin C 3.04 g

Vitamin A 202.0 ug

Zinc 0.14 mg

Iron 0.22 mg

Calcium 8.74 mg

Cholesterol 10.52 mg

Polyunsaturated fatty acids 8.07 g

Monounsaturated fatty acids 79.04 g

Saturates 13.05 g

Fiber 0.48 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.