Appetizer

Piquillo Rellenos de Bacalao y Causa Limena

Name: Piquillo Rellenos de Bacalao y Causa Limena
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Ingredients: 120g prepared salt cod (or desalted bacalao), flaked; 60ml extra-virgin olive oil, divided; 2 tbsp crème fraîche; 1 clove garlic, minced; 1 tsp fresh lemon juice; 180g Yukon gold potato, peeled & quartered; 60ml fish stock; 2 tbsp fresh lime juice; 1 tsp ají amarillo paste; 1 roasted red pepper, pureed (approximately 80ml); 6 piquillo peppers (from tin, drained); 2 tbsp capers, patted dry; Microgreens & edible flowers for garnish; Maldon salt & white pepper

A collision of Spanish and Peruvian technique: charred piquillo pepper as vessel, silken salt cod mousse piped inside, cause lime-potato emulsion as the bed, crispy capers and microgreens as the final flourish. Intermediate construction, restaurant-worthy plating.

551cal per serving 41gprotein 25gcarbs 32gfat 20min prep 15min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this