* 200 g hake
* 200 g peeled Frozen Prawns
* 8 Piquillo peppers
* 2 sheets of Puff pastry
'''For the main Sauce'''
* 2 tablespoons Flour
* 3 tablespoons warm Milk or Fish stock or a mixture of both
* 4 tablespoons Sunflower oil or Butter
* Salt
'''For the Pepper Sauce'''
* 2 piquillo Peppers
* 2 tablespoons main Sauce
* 200 ml Single cream

===Method===
* Simmer the hake and Prawns in enough water to cover.
* Once they are cooked, reserve the Stock if you are going to use it for the Sauce
* Cut the Prawns into small cubes and crumble the hake, removing any skin and bones.
* To make the Sauce, heat the Sunflower oil in a pan and add the Flour.
* Cook lightly until the Flour is golden Brown and add the Milk or Fish stock, stirring until you have the desired consistency.
* Remove and reserve two tablespoons of Sauce to use for the Pepper sauce and season the remainder.
* Mix in the reserved Prawns and hake.
* To prepare the Pepper Sauce, blend two Peppers with the Cream and the two tablespoons reserved sauce.
* Fill the Peppers with the Fish mixture.
* Wrap each Pepper in Puff pastry and using a lattice cutter, cut pieces of Pastry to put on top of each wrapped pepper. This can also be done using a sharp knife – if you have the patience!
* Bake at 200° C (400° F - gas 6) for 15 minutes, serve with the Hot pepper sauce ... and enjoy!

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