Summer heralds the arrival of cold soups and gazpacho, here’s a delicious recipe for glazed pepper velouté with breaded fish skewers.
Ingredients for 4 people :
4 peppers red 1 onion 1 clove of garlic 2 tbsp. olive oil 50 cl of water 1 vegetable stock cube 400 g filleted white fish (hake, cod) 50 g Corn Flakes type 1 egg 50 g flour 1 pinch of salt
Recipe for Glazed Red Pepper Cream Soup, Breaded Fish Skewers with Cornflakes
Wash the peppers, cut them in half to remove the seeds and then coarsely dice them. Peel the onion and garlic. Mince the onion and chop the garlic.
In a casserole ,
Pour in 1 tbsp. olive oil. Add onion and garlic and brown. Add the diced peppers and sauté for a few moments. Pour in the water, bring to the boil and plunge in the vegetable stock cube. Leave to simmer for 20 minutes.
In the meantime,
Cut the fish fillets into small cubes. In a soup plate beat the egg into an omelette. Pour the flour and the corn flakes into two other shallow plates. Crush the latter with a fork. Pass the diced fish successively in the flour, in the egg and then in the crushed flakes. Brown them in a pan in olive oil.
Blend the pepper velouté finely (using a blender or hand blender). Leave to cool and place in a cool place.
Assemble the fish skewers. Serve the velouté well chilled with the skewers.
Variants This velouté can also be served hot. The fish can be replaced according to taste by small cubes of chicken, pork filet mignon or veal escalope.
© UE/MAAF/FAM/Interfel/T . Antablian