White Fish filled Roasted Red Pepper

We make sure that we have something to eat before we go to pub in Barcelona.

Some pubs may have fries and cheese sandwich, but that's about it. Forget that buffalo wings, burgers, onion rings ...

There is one pub close to our house, and the owner makes his own beer. Very unusual, he also creates a few exquisite snacks, this pepper & fish is one of them.

The whole texture is so soft and creamy that reminds me of cloud, pillowing my tastebuds and delighting my soul.

Due to the very soft filling, the original pepper rolls look very sagging, taste-wise is superb though. When I re-created the dish, I attempted a better shape, so I formed a cone with a very thin slice of pineapple and inserted to the pepper. Although the authentic texture is changed, the pineapple does give the rolls a more interesting flavor.

Recipe of White Fish filled Roasted Red Pepper

yield: 3 rolls

• 100 g white ocean fish, preferably with soft texture, cubed
• 3 roasted red peppers in oil, store-bought
• a small clove of garlic
• 1 - 2 Tbp(2) flour
• 1 Tbp butter
• some milk
• salt and pepper to taste
• veg oil
• very thin slices of pineapple (optional)

How-to

• Pre-heat a skillet, drizzle veg oil, saute the garlic and fish until they are almost done, salt and pepper to taste. Puree.
• Use the same skillet, add butter and flour, fry and keep stirring them over a very low heat for a minute or 2, gradually add milk and continue to stir very well until you get a thick sauce, simmer for 2 minutes more, salt and pepper to taste.
• Combine the fish puree and the thick cream.
• Pre-heat the oven to medium. Line a baking pan with foil.
• Fill the peppers with the fish filling and pineapple (if use). Arrange the rolls on the pan, brush veg oil on top.
• Place the pan on a higher shelf of the oven, bake until the rolls heat through, about 15 minutes. Serve hot.
• The filling can also prepared a day ahead, then do the stuffing and baking on the next day.

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