Peppers and fish encased in puff pastry. 'Enrejado' (lit. gated) refers to the layer of latticed pastry on the top. This recipe has been reproduced here in English together with the images (right) by kind permission of SandeeA.
For the main sauce
- 2 tablespoons flour
- 3 tablespoons warm milk or fish stock or a mixture of both
- 4 tablespoons sunflower oil or butter
- Simmer the hake and prawns in enough water to cover.
- Once they are cooked, reserve the stock if you are going to use it for the sauce
- Cut the prawns into small cubes and crumble the hake, removing any skin and bones.
- To make the sauce, heat the sunflower oil in a pan and add the flour.
- Cook lightly until the flour is golden brown and add the milk or fish stock, stirring until you have the desired consistency.
- Remove and reserve two tablespoons of sauce to use for the pepper sauce and season the remainder.
- Mix in the reserved prawns and hake.
- To prepare the pepper sauce, blend two peppers with the cream and the two tablespoons reserved sauce.
- Fill the peppers with the fish mixture.
- Wrap each pepper in puff pastry and using a lattice cutter, cut pieces of pastry to put on top of each wrapped pepper. This can also be done using a sharp knife – if you have the patience!
- Bake at 200° C (400° F - gas 6) for 15 minutes, serve with the hot pepper sauce ... and enjoy!
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