Piquillo Pepper Mousse With Prawns

Ingredients

Piquillo peppers are red, sweet, and slightly spicy. They originate exclusively from the Ebro River Valley, in Northern Spain. Their triangular shape and slightly curved tip are characteristic features.

• 1 can of "Piquillo" peppers
• 1 onion
• 400g prawns
• 500g hake
• 1 pack of whipping cream
• Bread
• Salt
• Black pepper

Preparation

1. Peel and grind the onions. Clean the peppers and cut into small cubes. Stir fry the vegetables.
2. Flake the hake. Peel the prawns, and cut into small pieces.
3. Use the blender to mix the onions and the peppers. Add the hake and the prawns, the beaten eggs, and the whipping cream. Sprinkle with salt and pepper. Pour the mixture into a plum cake type baking pan. Cover and place the baking pan in a water bath. Oven bake for approximately 35 minutes. You can use a needle to check if the mousse is cooked.
4. Remove the mousse from the baking pan. Garnish with a light mayonnaise and a crushed pepper.

Author: Paloma (Madrid-Spain)