Today I propose a cold dish, fragrant and beautiful to present, gluten free and dairy free. White plate or blue plate? Which one do you prefer?
Production time: 40 minutes
Degree of difficulty (from 1 to 5): 2
Ingredients for 4 people
4 sweet red horn peppers
For the creamed perch
300 g perch fillet
30 ml of white wine
30 ml of grapeseed oil
the juice of ½ lemon
tarragon and parsley
salt and pepper
For the yellow pepper mayonnaise
1 yellow pepper of the square type
the juice of ½ lemon
½ clove of garlic
1 tablespoon of tamari sauce
about half a glass of olive oil or grapeseed oil
1 pinch of chili pepper
basil to decorate
integral sea salt
Process for making the Pepper rolls stuffed with perch
Cut the yellow pepper into layers and the red peppers in three parts, remove the seeds and the filaments, place them, with the outside up, in a baking pancovered with parchment paper and let them toast in the oven under the grill for a few minutes. Remove them from the oven and wrap them in parchment paper, so you can remove the skin more easily. When they are lukewarm peel them preserving the liquid of vegetation that will have formed. Keep the red peppers aside. Cut the yellow pepper into small pieces, place it in the bowl of the immersion blender with its vegetation liquid, lemon juice, garlic, chilli, soy sauce and a pinch of salt.
Blend until obtaining a cream, gradually adding the oil and adding the sauce like mayonnaise. Put in the fridge. Clean the perch by removing any fishbone and cut it into pieces. Heat a little oil in a saucepan, add the perch and sauté for a few minutes. Sprinkle with white wine and cook over low heat to dry all the liquid. Allow to cool then stir in the oil and lemon juice, beating vigorously. Season with salt and pepper and add the chopped herbs. Stuff each layer of red pepper with a tablespoon of the prepared mixture and roll them up. Place a tablespoon of mayonnaise on the plates, place three rolls for each plate and decorate with a sprig of basil.
The recipe was made by Anna Tondini.