Piquillo Peppers Stuffed with Majorcan Dusky Grouper

Ingredients for 4 pax:

500 g of fillets of Dusky Grouper
16 canned Piquillo Peppers
4 Tomatoes
4 big Potatoes
1 Onion
20 g of Raisins
10 g of Almonds
50 ml of White Wine
Olive oil
Salt
Black Pepper

For the Sauce:

2 Tomatoes
100 ml of Cream
10 g of Flour
Salt
Black Pepper

Directions:

Preheat oven at 180ºC (356ºF). Clean potatoes. Wrap up potatoes in a tinfoil and put in the oven for 45 minutes. To check if ready prick with the toothpick. When potatoes are ready peel and slice them, making 4 slices per serving.
Clean, peel and dice onions and tomatoes. Dice dusky grouper. In a saucepan put oil and onions and sauté until onions are lightly brown. Add grouper, salt and pepper as you like. Sauté for some minutes and add tomatoes. Sauté for a few minutes over low heat and add wine. Wait until alcohol evaporates, keep some of juice for the sauce.
In a mortar chop almonds and raisins. In a bowl mix grouper with almonds and raisins. Stuff piquillo peppers with the mix.
For the sauce: clean tomatoes, peel them, remove the seeds and dice them. In a blender put tomatoes, cream, juice, salt and black pepper and process. Put the sauce in a saucepan and boil it constantly stirring. If the sauce is too liquid add flour. Serve 4 piquillo peppers with 4 potato slices per serving. Spray with sauce.
¡Bon Profit!