Cuttlefish Meatballs with Piquillo Pepper Sauce and Creamy Puree
Meatballs
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Cook Time
1 h
Servings
6
Difficulty
Medium
Prep Time
45 Min
Description
These cuttlefish meatballs in piquillo sauce are a dish that I often make at home. The cuttlefish is very tender and the piquillo sauce gives it a sweet and slightly spicy touch that combines perfectly. Served with a creamy mashed potato, they become a complete and comforting meal, ideal for any day of the week. The preparation is simple, although it requires a bit of time, but the result is worth it. Go ahead and try them, you'll surely love them! Also, it is a different way of eating fish.
Ingredients (15 ingredients)
-
500 g cuttlefish
-
1 piece egg
-
75 g breadcrumbs
-
50 ml milk
-
0.5 tsp salt
-
0.25 tsp ground cinnamon
-
1 tbsp chopped parsley
-
1 piece egg white
-
2 tbsp oil
-
1 clove garlic
-
200 g piquillo peppers in their juice
-
20 g butter
-
1 tbsp brandy
-
1 pinch salt
-
1 pinch black pepper
Preparation (11 steps)
Preparation of the cuttlefish
Clean and dry the cuttlefish well. Cut into small pieces.
Shred the cuttlefish
Place the pieces of cuttlefish in the Thermomix bowl and shred for 10 sec./Stufe 7. Remove and reserve in a bowl.
Mix meatball ingredients
In the bowl with the shredded cuttlefish, add the breadcrumbs, milk, egg, salt, ground cinnamon and chopped parsley. Mix well with a spoon until all ingredients are integrated.
Let the dough rest
Let the meatball mixture rest for about 15 minutes so that the breadcrumbs absorb the moisture.
Form the meatballs
Preheat the oven to 180ºC. Form small balls with the cuttlefish mixture and coat them in the beaten egg white. Place the meatballs on a baking tray lined with baking paper.
Bake the meatballs
Bake the meatballs for about 10 minutes, or until golden brown.
Prepare the piquillo sauce
Put the oil and peeled garlic clove in the Thermomix bowl. Program 3 Min./120°C/Stufe 1.
Add peppers and butter
Add the piquillo peppers with their juice and the butter to the bowl. Program 5 Min./100°C/Stufe 2.
Add brandy and shred
Add the brandy and program 2 Min./100°C/Stufe 2 without the measuring cup to evaporate the alcohol. Next, season with salt and pepper and shred for 30 Seg./Stufe 10.
Shred the sauce
Shred the sauce for 30 Seg./Stufe 10.
Serve
Serve the meatballs with the piquillo sauce and mashed potatoes.
Finished cooking? Great! 🎉
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Created by
Sara Lopez
4
Rezepte
0
Kochbücher
Tags
Allergens
- Eggs
- Milk
- Cereals containing gluten
- Molluscs
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