Hot & Cold Haddock Stuffed Peppers
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Preparation time
20 minutes
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Cooking time
5 min
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Serves
02
The Ingredients
- 2 beautiful Haddock Fillets
- 2 large red or orange peppers (no green pepper)
- 1 cup uncooked Quinoa
- 1 ½ cup of water (for quinoa)
- Coarse salt (for quinoa)
- Olive oil (cooking fish)
- 1/2 Onion
- 2 cloves garlic
- 2 cabbage leaves (Green cabbage" or Savoy cabbage)
- Salt and pepper
- 1 glass of wine used for cooking (or water if necessary)
Utensils
- 1 saucepan (quinoa cooking)
- 1 cutting board
- 1 chef’s knife
- 1 paring knife
- 1 large frying pan
- 1 wooden spoon
- 1 bowl
- 1 small whisk or fork
Steps to follow
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STEP 01
Place all the ingredients for the vinaigrette in a bowl, mix well and set aside.
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STEP 02
In a saucepan over medium heat, add quinoa, water and salt. When the water boils, lower the heat for 10 minutes. After 10 minutes, turn off the heat. Cover and set aside.
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STEP 03
Cut off the tops of the peppers, set aside the be used as a “hat” later on. Remove all seeds and white membranes inside. Reserve.
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STEP 04
Finely cut the cabbage leaves. Reserve.
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STEP 05
Heat the olive oil in the pan. Brown the garlic and onion. Lightly color them. Add the tilapia fillets and then the glass of wine (or water). Bring everything to a boil. Shred the fish. When cooked, add cabbage. Finally, add 2/3 of the quinoa. Stir.
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STEP 06
In each plate, place the remaining quinoa. Place one of the peppers on the quinoa, make sure it doesn’t move (if necessary, cut the bottom of the pepper slightly for it to hold better).
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STEP 07
Fill the peppers generously with the quinoa and Haddock mixture. Then pour 3 teaspoons of vinaigrette (or more depending on your taste) into the pepper. Put the pepper cap on top of it. Pour a few drops of the vinaigrette around the pepper in the bottom of the plate.
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STEP 08
Serve immediately.
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