Peppers stuffed with salted cod brandade

Salted cod brandade (stuffing) and stuffed peppers

• 2 garlic cloves
• 100 g extra virgin olive oil
• 100 g sunflower oil
• 400 g salt cod, soaked and shredded (without skin and bones)
• 70 g milk
• 1 pinch ground white pepper
• 1 can piquillo peppers, preserved, (approx. 20-24 pieces), approx. 490 g net weight

Red pepper sauce

• 150 g red pepper, in 2 or 3 pieces
• 1 leek, (only the white part) in 2 or 3 pieces
• 50 g extra virgin olive oil
• 200 g whipping cream
• ½ tsp salt
• 2 pinches pepper, ground