The simplicity and sincerity of this dish and its excellent flavor places it as one of the best options to be enjoyed as appetizer or snack. They can be filled from almost any stew that you know how to do: chicken, shrimp and even vegetarians. The important thing is that the filling can be compacted, so in some cases it may be necessary to add the stuffed cheese or breadcrumbs to always keep the contents in place.

Ingredients

hogfish-pulp 300 gr. Spanish Hogfish pulp
sweet-pepper 300 gr. brunoise Margarita Sweet pepper
onion 150 gr. brunoise Onion
garlic 80 gr. Garlic paste
salt 5 gr. of Salt
milk-cream 150 gr. Milk cream
black-pepper 5 gr. Pepper in mignonete
breadcrumbs 20 gr. Breadcrumbs
vegetable-oil 100 ml. Vegetable oil
cashew 100 gr. Cashew in mignonete
gouda-cheese 5 gr. grated Gouda cheese
margarita-pepper 750 gr. of Margarita Pepper cut lengthwise

Utensils

Cutting board
Knife
Skillet
Containers
Grater
Baking tray
Spoon

Preparation

  1. In a skillet heat the oil, add the vegetables and stir-fry for 4 to 5 minutes.

  2. Season the hogfish with salt and pepper, add it to the sauce, stir for 10 min, once cooked add the cream and to give consistency add the breadcrumbs, cook for 2 minutes and set aside.

Final Procedure

Withdraw seeds from peppers, fill them with portioned hogfish pâté, add cheese on top and make a slight finger pressure down, place them on a tray, take them to the oven for 10 min at 180 °C.