Peppers and Smoked fish Pavia
Ingredients for 4 people
- 500 g roasted peppers (3 different colours)
- 250 g smoked fish (cod, trout)
- 1 kg puff pastry
- 1 egg
- 50 ml oil
- Salt and pepper
- 8 sprigs rosemary
- 8 medium skewers
- 3 ml Pedro Ximénez sweet wine
- 100 ml Modena vinegar
Preparation:
Roast the peppers, sweat and peel. Cut them into thin strips. Cut the smoked fish into small pieces and mix with the peppers, olive oil and black pepper. Put to one side. Roll out the pastry and cut it into squares. Mark a circle in the centre, brush with beaten egg and place in the oven at 200ºC, until it rises.
Cut the central circle and remove the centre of the circle. Reduce the Pedro Ximénez sherry and Modena Vinegar over heat until it has a syrup consistency. Fill the pastry with the peppers and fish mixture; pierce a skewer through it and a sprig of resemary on top. Pour over the wine and vinegar reduction and serve.
