Ajoarriero crêpes (filled with cod, garlic, peppers) with prawns

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Ingredients for 5 portions Calculate portions

Pancake batter 0.25 l

Cod loin 0.5 kg

Garlic, bulb 2.0 ud

Intense olive oil 0.25 l

Basic roasted peppers stew (piperrada) 0.25 kg

Biscayne sauce 0.05 l

Prawns 0.25 kg

Chinese wonton lasagne 1.0 ud

Onion 0.3 kg

Green pepper 0.25 kg

Sunflower oil 0.1 l

Prawns 0.1 kg

Besamel (roux 70x70) for fillings 0.2 l

Vegetables chips 50.0 g

Parsley 5.0 g

Table salt 3.0 g

Ingredients for Pancake batter (0.25 l) See Recipe

Sterilised milk 0.25 l

Butter 0.038 kg

Plain flour 0.1 kg

Eggs 2.0 ud

Table salt 2.5 g

Brandy 0.01 l

Ingredients for Basic roasted peppers stew (piperrada) (0.25 kg) See Recipe

Onion 0.25 kg

Green pepper 0.25 kg

Olive oil 0.1 l

Red pepper 0.25 kg

Table salt 1.0 g

Tomato sauce 0.05 l

Ingredients for Biscayne sauce (0.05 l) See Recipe

Purple onion from Zalla 0.05 kg

Chorizo pepper 0.6 ud

Small golden apple 0.008 kg

Bread 1.25 g

Table salt 0.1 g

Extra virgin olive oil 0.003 l

White stock 0.05 l

Ingredients for Besamel (roux 70x70) for fillings (0.2 l) See Recipe

Sterilised milk 0.2 l

Margarine 0.014 kg

Plain flour 0.014 kg

Ground white pepper 0.04 g

Ground nutmeg 0.04 g

Table salt 1.0 g

Ingredients for Vegetables chips (50.0 g) See Recipe

Sunflower oil 0.125 l

Table salt 0.5 g

Elaboration

For the pancakes (2 or 3 units per serving):

Make the crepes in a greased crepe pan and set aside.

For the ajoarriero cod stuffing:

Prepare a ratatouille with garlic and without zucchini.
Prepare a Biscayne sauce.
Preserve the cod in oil flavored with garlic and bind the pil-pil.
Mix the cod, the pepper stew, some pil-pil and a little Biscayne sauce.

For the garnish: ravioli.

Peel, chop and simmer the onion together with the green pepper.
Prepare a shrimp bechamel with the vegetables to fill the raviolis.
Boil the wonton pasta, cool and drain well.
Fill the pasta with the bechamel making small square parcels.

To decorate:

Fried carrot and leek cut into julienne.
Chop the parsley into brunoise.

SET UP

Fill each crêpe with ajoarriero and a peeled and sautéed prawn. Give it the desired shape (basket, parcel, roll, etc.)
Heat the crêpes and the ravioli greased and covered with aluminum foil.
Arrange the Biscayne sauce on the plate.
Place the crêpes on one side of the plate and next to the ravioli.
Garnish with the julienne vegetables and the parsley.
The decoration can vary with different vegetables, sauces, etc.

Nutritional information (1 portion)

Energy

1193.0

kcal

Carbohydrates

37.56

g

Proteins

36.21

g

Lipids

98.29