Ajoarriero crêpes (filled with cod, garlic pepper stew) with prawns

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 thick Biscayne sauce. Put it in a squeezy bottle or sleeve.
• Preserve the cod in oil flavoured with garlic and bind the pil-pil.
• Mix the cod, the pepper stew, some pil-pil and a little Biscayne sauce.

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 and roll up.
• Heat the crêpes.
• Place the crêpes on one side of the plate.
• Arrange the Biscayne sauce on the plate.
• Garnish with the julienne vegetables and the parsley.
• The decoration can vary with different vegetables, sauces, sprouts etc.