Roasted Pimientos del Piquillo Stuffed with Nîmes Cod Brandade, Parmesan, and Fresh Tomato Coulis

• 300 g Nîmes cod brandade
• 8 Pimientos del Piquillo in olive oil
• A few stems chives
• A few basil leaves
• 2 cloves peeled, degermed, and chopped garlic
• 1 peeled and chopped onion
• 2 knobs butter
• 80 g Parmesan
• 2 peeled and seeded tomatoes
• 8 bay leaves

Drain the Pimientos del Piquillo and carefully stuff each with cod brandade. Lightly fry in olive oil until golden.

Spoon warm tomato coulis onto the base of each plate.

Sprinkle the stuffed peppers generously with grated Parmesan.

Roast in the oven for 5 minutes until the cheese is bubbly.

Arrange 2 peppers per plate, garnished with bay leaves and chives.

Tomato Coulis: Gently sweat the garlic and onion over medium heat. Add lightly crushed tomatoes and cook until they break down. Stir in chopped herbs, then incorporate butter in pieces. Whisk until smooth and velvety.

Optional: Drizzle with a bead of pesto around the plate.
Cod brandade recipe