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Recipe with tomato jam Bio Sun Mediterranean:
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Piquillo peppers stuffed with hake, prawns and bechamel, wrapped in puff pastry and tomato jam Bio Sun Mediterranean
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300 g of piquillo peppers
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200 g of hake loins without skin
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100 g of peeled prawns
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Salt and pepper to taste
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Lemons
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Your Content Goes Here
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Preparation of puff pastry with filling:
We extend the dough of the puff pastry and stretch a little if it is fat.
Cut into pieces and place a piquillo pepper, on top of a piece of hake marinated with lemon, some prawns and cover with béchamel sauce.
We close the packets, paint them with the egg and bake at 180º for 30 minutes.
Serve accompanied by Bio Sun Mediterranean tomato jam to taste.
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