Ingredients:
· 20-25 Mini Vol-au-vent Masdeu
· White Fish Cream
125 g Savoury cod
40 ml Olive oil
120 ml Cream
1 Garlic diced
· Sriracha mayonnaise
40 g Mayonnaise
10 g Sriracha
40 g Piquillo peppers
Elaboration:
Fish cream
1. Make an oil with the infused garlic.
2. Cook the cod in the cream until it starts to boil.
3. Combine the two preparations and blend it.
Sriracha Mayonnaise
1. Mix the mayonnaise with the sriracha sauce.
Assembly:
Heat the vol-au-vents in the oven.
Fill them with the fish cream.
Garnish it with spicy mayonnaise and some strips of piquillo peppers.
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