Stuffed peppers with squid in its own ink
60 min
Allergens:
Ingredients for 5 portions
Calculate portions
Squid
1.0 kg
Garlic, bulb
2.0 ud
Onion
0.25 kg
Green pepper
0.2 kg
Squid ink
0.025 kg
Fumet
0.5 l
Plain flour
0.05 kg
Eggs
1.0 ud
Panco
0.05 kg
Salmon roe
5.0 g
Brote de brécol
5.0 g
Sterilised milk
0.5 l
Plain flour
0.055 kg
Margarine
0.055 kg
Ground white pepper
1.0 g
Ground nutmeg
1.0 g
Table salt
5.0 g
Elaboration
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.
SET UP
- 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)
Energy
601.83
kcal
Carbohydrates
46.16
g
Proteins
28.04
g
Lipids
32.54
g
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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