INGREDIENTS
- -5 medium crimson bell peppers.
- -700 gr Haddock.
- -2 cloves of Garlic.
- -Chopped parsley.
- -C/N Olive Oil.
- For the Béchamel Sauce:
-160 grams butter.
- -160 grams flour.
- -1 liter milk.
- -C/n salt, black pepper and nutmeg.
- -3 complete eggs.
- For the Bell Pepper and Tomato Sauce:
-2 crimson bell peppers. -1 Leek.
- -Pure de tomate 500gr.
- -100cc water.
- -120cc White Wine.
- -1 clove garlic.
- -c/n Salt pepper.
- Decor:
-Parmesan to gratin. -Parsley for the tip.
1.Roast the bell peppers till they burn, as soon as charred clear them gently avoiding breaking them, leaving them complete since they will be stuffed, solely lower one finish of the bell pepper the place the inexperienced cabbage is to have the ability to fill it (and it appears like a form of squid tube).
2.For the filling:
Minimize the haddock fillet with out pores and skin or bones, as small as doable, then in a frying pan add the chopped garlic, sweat it and introduce the haddock, cook dinner for 7′ and put aside.
3.In a saucepan, type a roux with the butter and flour, step by step add the milk, earlier than including all of the milk, add the cooked haddock, end including the remainder of the milk, cook dinner till it thickens effectively, it is going to go away forming a form of croquette dough. Take away from warmth and add 3 eggs, beat and let cool. Season with salt, pepper and nutmeg.
4.Stuff (as you fill a squid tube) from one finish of the bell pepper, ideally the place the inexperienced stem is positioned. Reserve in fridge.
5.For the sauce:
Chop the garlic, leek and bell pepper brunoise, sweat first the garlic then the leek and eventually the bell pepper then deglaze with the white wine, as soon as the alcohol has evaporated add the tomato puree and water. Prepare dinner for 20′ to 30′, season with salt and pepper and puree in a blender in order that it’s a nice sauce, and doesn’t have any greens.
6.Organize on a platter or plate, put the sauce on the bottom, the peppers and end with the sauce, parmesan on high, place in an oven at 170°C for 7 minutes and serve.
