120 min
Allergens
Crustacean
Crustacean
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Molluscs
Molluscs
Nuts
Nuts
Ingredients for 5 portions
Ingredients for portions/units
Langoustine 0.08 kg
Bulk mussels, frozen 0.03 kg
Plain flour 0.05 kg
Eggs 0.3 ud
Breadcrumbs 0.05 kg
Table salt 0.0 g
Olive oil 0.15 l
Margarine 0.007 kg
Plain flour 0.007 kg
Ground white pepper 0.0 g
Ground nutmeg 0.0 g
Table salt 0.5 g
Elaboration

For the peppers:

  • Fry the peppers superficially until they are softened and allow to cool.
  • Open the peppers from top to bottom with a pair of scissors.
  • Seed the peppers but do not remove the stem.

For the filling:

  • Peel and chop the prawns.
  • Sauté the mussels with a little fumet until they all open.
  • Remove the mussels from their shells and mince.
  • Make a béchamel sauce with the roux previously used to cook the prawns and the mussels.
  • Pour the béchamel sauce into a tray and cover it with cling film. Ensure that the cling film is in contact with the top of the sauce to prevent it from drying out.
  • Allow to cool in the blast chiller and save for later.

SERVING

  • Place the béchamel sauce into a piping bag.
  • Fill the peppers and cover with breadcrumbs in order to seal the peppers back together.
  • Fry in hot olive oil. Be careful not to fill the frying pan too much to avoid the temperature of the oil dropping.
  • Place the stuffed peppers on a tray covered with absorbent paper to drain the excess oil.
Nutritional information (1 portion)
Fiber 1.12 g
Saturates 4.87 g
Monounsaturated fatty acids 24.43 g
Polyunsaturated fatty acids 3.26 g
Cholesterol 39.38 mg
Calcium 61.75 mg
Iron 1.13 mg
Zinc 1.13 mg
Vitamin A 85.7 ug
Vitamin C 30.75 g
Folic acid 14.18 ug
Salt (Sodium) 169.0 mg
Sugars 1.61 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.