Mexican chilli boats


Ingredients 21
Servings 4
Time

Ingredients

  • 2
    Mexican sweet peppers or green peppers
  • STUFFING
  • one frozen hake fillet
  • 50
    ml
    chicken stock
  • 50
    g
    Cheddar cheese, finely grated
  • 5
    ml
    fish spice
  • 1
    ml
    salt
  • 1
    ml
    black pepper, ground
  • SAUCE
  • 1
    small onion, coarsely chopped
  • 1
    green pepper, coarsely chopped
  • 15
    ml
    margarine
  • 2
    ripe tomatoes, skinned and diced
  • pinch cayenne pepper
  • 5
    ml
    sugar
  • 2
    ml
    garlic flakes
  • 15
    ml
    tomato paste
  • TOPPING
  • 2
    eggs, separated
  • pinch salt
  • oil for deep-frying
 

Method

 
Halve the Mexican peppers (or green peppers) lengthwise and remove the seeds, but reserve the stems. Poach the hake fillet in the chicken stock until cooked. Drain and flake with a fork. Add the Cheddar cheese and seasonings. Mix and pack firmly into the pepper halves. Meanwhile, prepare the sauce. Sauté the onion and green pepper in the melted margarine until soft. Add the diced tomato and sauté for about one minute. Add all the seasonings as well as the tomato paste and simmer until the mixture forms a purée. Just before serving, beat the egg whites until they hold soft peaks. Beat the egg yolks until pale and season with a pinch of salt. Fold the egg white into the egg yolk mixture. Spoon a thick layer of this egg mixture on top of each stuffed pepper half and carefully deep-fry until golden brown. Drain on kitchen towelling and serve immediately with the sauce. Serves 4.
 

Read more on: poach  |  deep-fry  |  fruit
 

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