Author Topic: Pimientos rellenos de crema de bogavante (Peppers stuffed with lobster cream)  (Read 2097 times)

Offline JuliaBalbilla

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Name of Recipe:  Pimientos rellenos de crema de bogavante (Peppers stuffed with lobster cream) – not tested

Serves:  4

8 piquillo peppers [usually sold in tins or jars]
Chopped parsley

For the stock
500g milk
100g white wine
25g brandy
1 large lobster

For the cream
50g butter
50g olive oil
25g flour
1 egg yolk

For the sauce
1 carrot, peeled and chopped
1 tomato, peeled and seeds removed
100g white wine
100g water
1 fish stock cube

To make the stock, put half of the milk and the wine into the  *: with the brandy and the head of the lobster 7 minutes / 100° / Speed 4.
Strain through a fine sieve, add the rest of the milk and reserve.
Wash the  *: and the lid.
For the cream, put the butter, oil and flour into the  *: 3 minutes / 100° / Speed 3.
Add the reserved stock 6 minutes / 100° / Speed 3.
Add the peeled and chopped lobster, the egg yolk and seasoning 4 minutes / 80° / Speed 1½.
If the cream is very thick, add a little milk.
Stuff the peppers with the cream, close them with a cocktail stick and place them in a baking dish.
Without washing the  *: add the carrot and tomato 5 seconds / Speed 5.
[Scrape down the sides of the  *:] then 5 minutes / Temp. Varoma / Speed 3½.
Add the remaining sauce ingredients 5 minutes / 100° / Speed 4.
If the sauce isn’t smooth enough chop for a few seconds / Speeds 5-7-9.
Finally pour the sauce over the peppers and bake for 15 minutes at 170°C.
Serve sprinkled with the chopped parsley.

Origin:  This is a translation of a recipe in Cocina española con Thermomix

Rosemary from Bournemouth formerly Gloucestershire