Chargrilled Peppers Stuffed With Smoked Fish And Mashed Potatoes On Sautéed Fennel - cooking recipe

Ingredients
    1 lb potatoes, peeled, chopped
    3 tbsp extra virgin olive oil
    2 large bulbs fennel, trimmed, sliced
    1/4 cup dry white wine
    6 None large red peppers
    1 None lemon, zested
    1 tbsp capers, drained, chopped
    1 tbsp fresh flat-leaf parsley leaves, chopped
    9 oz smoked fish, flaked
    -1 None Lemon and Basil Dressing
    4 tbsp extra virgin olive oil
    2 tbsp lemon juice
    1/4 tsp salt
    1 handful fresh basil leaves
Preparation
    Cook potatoes in gently bubbling salted water until just tender. Drain.
    Meanwhile, heat 2 tbsp olive oil in a medium frying pan over medium heat. Saute fennel for 5 mins. Season. Add wine then reduce heat, cover and simmer for 10 mins, or until tender.
    Char peppers over an open gas flame, on a grill or under a broiler until blackened all over. Transfer to a plate, cover with plastic wrap and set aside until cool. Remove skin. Cut peppers in half and remove membranes and seeds. Reserve any juices.
    Transfer potatoes to a bowl and mash with a potato masher, adding 1/4 tsp salt, remaining olive oil, lemon zest, capers and parsley. Gently mix in flaked fish. Distribute between pepper halves and roll up to enclose filling.
    Arrange filled peppers on top fennel, cover and reheat gently.
    To make the dressing, whisk together oil, lemon juice, salt and any reserved pepper juices. Add basil then pour over peppers. Serve.

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