Pointed peppers filled with cod puree

Name: pointed peppers filled with cod puree
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 sweet pointed peppers; 400 g crumbly potatoes; 2 cloves garlic pressed; 100 ml olive oil; 400 g (fresh) cod fillet; cup crème fraîche with fresh herbs a 125 ml; 1 egg split (protein is not used); 2 el lemon juice

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 .

Ingredients

Kitchen Stuff

blender

Directions

Preheat the oven to 175 ° C.
Bring to a boil in a generous amount of water and a little salt.
Halve peppers in half, remove seed lists.
Pepper halves cook in 5 min.
Drain in colander.
Peel potatoes, cut into small pieces, wash and boil in salted water for about 15 minutes.
Mix garlic with half of oil.
Place the fish in a baking dish and cover with garlic oil.
Put the dish for about 10 minutes in the oven, until fish is just done.
Remove the fish from the oven and preheat the oven grill.
Drain potatoes.
Mix the fish with a hand blender or food processor.
Add potatoes, crème fraîche, egg yolk and leftover oil and mix into soft puree (brandade).
Season with lemon juice, salt and pepper.
Top up the peppers with a brandade and place on a baking tray.
Put peppers 15 cm under grill and let brandade color golden brown in 5 min.
Serve with rucola salad and crispy ciabatta..