Stuffed peppers with squid in its own ink
Squid ink 0.025 kg
Fumet 0.5 l
Salmon roe 5.0 g
Brote de brécol 5.0 g
For the stew and black sauce of the squid:
- Wash the pepper, peel the onion and garlic and cut all the vegetables into julienne to make a sauce.
- Clean the squid.
- Stew the squid together with the vegetables.
- Once cooked, separate the squid from the vegetables.
- Add squid ink to the stewed vegetables.
- Leave to cook for a few minutes and add fumet if necessary.
- Blend and strain to obtain a fine sauce.
- Season and set aside.
For the stuffed peppers:
- Chop the squid and bind them with a 110 roux bechamel.
- Season and leave to cool in a container covered with film to prevent it from drying out.
- Fry the peppers and cool them in cold water with ice to facilitate the removal of their skin.
- Cut the peppers to remove the seeds and make them easier to stuff, (keep the stalk).
- Stuff and set aside.
- Place the peppers on a tray, cover with aluminium foil and heat in the oven at 180 ºC.
- Plate up the peppers with the hot sauce.
- You can decorate the dish with sprouts, shoots, fish roe etc.
Nutritional information (1 portion)
Fiber 8.31 g
Saturates 7.44 g
Monounsaturated fatty acids 15.85 g
Polyunsaturated fatty acids 6.5 g
Cholesterol 383.46 mg
Calcium 317.1 mg
Iron 6.0 mg
Zinc 1.25 mg
Vitamin A 383.49 ug
Vitamin C 233.2 g
Folic acid 165.81 ug
Salt (Sodium) 2842.64 mg
Sugars 18.1 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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