Stuffed peppers with spinach and monkfish

Name: Stuffed peppers with spinach and monkfish
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 600 g fresh leaf spinach; 4 small red peppers (about 140 g each); 7-10 Tbsp Salt; 1 Onion; 200 g Monkfish (fillet); 1 collar Basil; 1 collar Parsley; 2 TABLESPOONS Olive oil; 7-10 Tbsp freshly ground white pepper; 225 ml Vegetable broth (instant); 2 Egg Yolk

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

600 g fresh leaf spinach
4 small red peppers (about 140 g each)
7-10 Tbsp Salt
1 Onion
200 g Monkfish (fillet)
1 collar Basil
1 collar Parsley
2 TABLESPOONS Olive oil
7-10 Tbsp freshly ground white pepper
225 ml Vegetable broth (instant)
2 Egg Yolk

Directions

1
Clean and wash the spinach and drain well in a sieve. Cut off the lid of the peppers. Clean (hollow out) and wash the peppers. Cook in plenty of boiling salted water for 5-6 minutes at low heat.
2
Then carefully lift it out of the water and let it drip off on kitchen paper. In the meantime peel and finely dice the onion. Wash the fish and cut into small cubes. Wash basil, dab dry and chop finely.
3
Wash parsley, dab dry and chop finely. Heat olive oil in a large pan, sauté onion in it, add spinach and let it collapse. Add basil and parsley. Season with salt and pepper.
4
Add fish and mix carefully. Pour everything into a sieve, drain well and collect the spinach water. Heat 125 ml broth. Fill the spinach into the peppers. Put the bell peppers in an ovenproof dish, place the bell pepper lid on top and pour on the hot stock.
5
Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 15 minutes. Place the egg yolks, spinach water and remaining stock in a metal bowl and beat over a hot water bath until thick and frothy.
6
Season with salt and pepper. Remove the peppers from the oven and serve immediately with the sauce.