Stuffed peppers

Ingredients for 4 servings:

• 2 large bell peppers, red
• 750 g fish fillet(s) (pollock)
• 2 tbsp lemon juice
• 2 onions
• 2 tbsp horseradish
• 3 tbsp whipped cream
• 2 eggs
• salt and pepper
• 2 tomatoes
• 30 g butter or margarine
• 15 g flour
• ¼ liter vegetable broth
• ¼ liter tomato(s), pureed
• 150 g cheese (Emmental), grated
• 2 dashes of Tabasco

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

only in combination with the ‘starter soup for the stuffed peppers’

Halve the peppers lengthwise and wash. Remove the seeds and white membranes. Cook in boiling salted water for about 7 minutes. Wash the fish, pat dry, and remove all bones. Cut into large pieces and finely chop in a food processor. Place this stuffing in a bowl and mix with lemon juice. Peel and roughly dice the onions, and also finely chop in a food processor. Add it to the fish in the bowl. Add the horseradish, cream, and eggs, and season well with salt, pepper, and a dash of Tabasco. Deseed the two tomatoes, dice them, and fold them in. Set aside 4 tablespoons of this stuffing for the starter soup. Preheat the oven to 200°C (top/bottom heat). Pile the stuffing into the pepper halves. For the sauce, melt 30g of butter or margarine in a saucepan. Sauté the flour in it, then deglaze with the vegetable stock and passata – adding a little more if needed. Season the sauce with pepper and pour it into the casserole dish. Add the pepper halves and sprinkle with cheese. Place in the preheated oven and bake for about 25 minutes. Serve hot.