Battered anchovies filled with roasted green and red peppers
Allergens:
Ingredients for 5 portions
Calculate portions
Anchovies
1.25 kg
Green pepper
0.5 kg
Sunflower oil
0.2 l
Piquillo peppers
5.0 ud
Plain flour
0.1 kg
Eggs
2.0 ud
Extra virgin olive oil
0.2 l
Basic ratatouille (Fine dining)
0.25 kg
Fried brunoised garlic
0.08 l
Table salt
5.0 g
Parsley
0.0 g
Onion
0.063 kg
Green pepper
0.063 kg
Red pepper
0.063 kg
Courgette
0.063 kg
Tomato
0.063 kg
Table salt
0.25 g
Elaboration
For the anchovies:
- Clean the anchovies and open them from top to bottom getting rid of the spine and the head.
- Dry and save for later.
For the stuffing:
- Remove the seeds of the green peppers.
- Fry them for a few seconds in very hot oil. Immediately put them in a bowl with cold water to cease the frying.
- Peel and chop the anchovies into strips. Save for later.
- Confit the Piquillo Peppers and chop them into strips (the size should be same of the strips of green pepper).
- Make 4 anchovy sandwiches per serving: 2 stuffed with green pepper and the other 2, stuffed with Piquillo Pepper.
- Season, dip the anchovies into flour and egg and fry them with olive oil.
- Put the anchovies on top of some absorbent paper to get rid of the excess oil.
For the garnish:
- Make a basic ratatouille.
- Fry garlic cut into brunoise.
HOW TO SERVE:
- Place the hot basic ratatouille with the help of a kitchen ring. Place the anchovies on top of the ratatouille.
- Season with the fried garlic and sprinkle freshly chopped parsley.
Nutritional information (1 portion)
Energy
1286.68
kcal
Carbohydrates
23.64
g
Proteins
47.32
g
Lipids
111.2
g
Fiber
2.67
g
Saturates
19.06
g
Monounsaturated fatty acids
52.52
g
Polyunsaturated fatty acids
35.22
g
Cholesterol
228.43
mg
Calcium
111.27
mg
Iron
3.56
mg
Zinc
1.69
mg
Vitamin A
215.03
ug
Vitamin C
128.46
g
Folic acid
54.63
ug
Salt (Sodium)
646.28
mg
Sugars
5.73
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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