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The Ingalls House
Pointed peppers filled with cod puree
A tasty recipe. The main course contains the following ingredients: fish, sweet pointed peppers, crumbly potatoes, garlic (pressed), olive oil, (fresh) cod fillet, crème fraîche with fresh herbs (a 125 ml), egg (split (egg white is not used)) and lemon juice .
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Ingredients
Directions
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Preheat the oven to 175 ° C.
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Bring to a boil in a generous amount of water and a little salt.
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Halve peppers in half, remove seed lists.
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Pepper halves cook in 5 min.
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Drain in colander.
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Peel potatoes, cut into small pieces, wash and boil in salted water for about 15 minutes.
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Mix garlic with half of oil.
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Place the fish in a baking dish and cover with garlic oil.
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Put the dish for about 10 minutes in the oven, until fish is just done.
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Remove the fish from the oven and preheat the oven grill.
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Drain potatoes.
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Mix the fish with a hand blender or food processor.
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Add potatoes, crème fraîche, egg yolk and leftover oil and mix into soft puree (brandade).
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Season with lemon juice, salt and pepper.
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Top up the peppers with a brandade and place on a baking tray.
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Put peppers 15 cm under grill and let brandade color golden brown in 5 min.
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Serve with rucola salad and crispy ciabatta..
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Nutrition
485Calories
Sodium19% DV455mg
Fat52% DV34g
Protein44% DV22g
Carbs7% DV22g
Fiber24% DV6g
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