Today I propose you a cold, fragrant and beautiful dish to present, gluten-free and dairy-free. White plate or blue plate? Which one do you prefer?
Time of realization: 40 minutes
Degree of difficulty (1 to 5): 2
Ingredients for people 4
4 red sweet horn peppers
For the creamed perch
300 g of 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 ½ glass of extra virgin olive oil or grape seed oil
1 pinch of red pepper
basil to decorate
whole sea salt
Procedure for making pepper rolls stuffed with perch
Cut the yellow pepper into layers and the red peppers into three parts, remove the seeds and filaments, place them on a baking sheet covered with parchment paper turned from the outside and brown them in the oven under the grill for a few minutes. Remove them from the oven and wrap them in parchment paper, in this way you can remove the film more easily. When they are lukewarm, peel them keeping the vegetation liquid that will have formed. Keep the red peppers aside. Cut the yellow pepper into small pieces, put it in the jug of the hand blender with its vegetable liquid, lemon juice, garlic, chilli, soy sauce and a pinch of salt.
Blend until creamy, gradually adding the oil gradually, whipping the sauce like a mayonnaise. Put in the refrigerator. Clean the perch by removing any thorns and cut it into pieces. Heat a drizzle of oil in a saucepan, add the perch and brown for a few minutes. Add the 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 aromatic herbs. Stuff each layer of red pepper with a spoonful of the prepared mixture and roll them up. Arrange a spoonful of mayonnaise on the plates, put three rolls on each plate and decorate with a sprig of basil.
The recipe was made by Anna Tondini.
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