RECIPE BY

CHEF   Chef Firmin Arramide ( deceased)

BEST KNOWN FOR   Hôtel des Pyrénées

in Saint-Jean-Pied-de- Port (Pyrénées-Atlantiques

Michelin Stars   2

INGREDIENTS

250 gram salted cod 8 red peppers 1 Onion 3 Cloves of garlic 14/ cup / 50 grams of fresh breadcrumbs 2/3 cup / 15ml Olive Oil

This dish follows 4 basic procedures. Follow the procedures carefully and you will
be surprised at how easy it can be to make such an exquisite dish favoured by the
Master Chef Firmin Arramide who sadly passed away at the age of 70

Procedure

One day ahead soak the salt cod in water for 24 hours Next Day – skewer the 8 peppers onto a fork and place them onto a grill until their skins turn black.

Rinse under cold water and peel skins , remove stems and seeds. Pour olive oil over the peeled peppers salt them on both sides and baked them in the oven at about 180 ° C  for approx 15 minutes

Peel the onions, cut into strips. Chop the garlic and fry together with onions in olive oil and cook over low heat for approx 15 minutes.

In the meantime flake the cod and carefully remove any bones . Add the fish to the onion and garlic and fry for one minute. Take the pan off the heat and add the breadcrumbs to bind the stuffing.

Cut a 2 and half cm off the wide end of each pepper, and cook these small pieces into 2/3 cup of cream then puree them in a blender and then run through a sieve to make a puree. Season with salt and pepper

The Filling 

Use a pastry bag to fill the peppers.  Once filled dust the peppers  with flour and turn them in a beaten egg. Fry briefly in a pan with approx 5 tablespoons of olive oil.

To Serve : Cover the base of a serving platter with half of the pepper sauce and pour the rest into a gravy boat. Arrange the peppers in the sauce on the platter an garnish with parsley

Firmin Arrambide (1946–2016) was a celebrated French chef who made a lasting impact on Basque cuisine. For nearly four decades, he helmed the kitchen at the Hôtel des Pyrénées in Saint-Jean-Pied-de-Port, turning the historic stagecoach inn into a destination for fine dining. Known for his refined interpretations of traditional Basque dishes, he was dedicated to using locally sourced ingredients to elevate regional flavors. Among his notable contributions to the culinary world was his mastery of iconic dishes like the Gâteau Basque. His work earned the restaurant prestigious accolades, solidifying its reputation as a culinary landmark.