GEFÜLLTE  PAPRIKA  mit  LACHS

Stuffed Peppers with Salmon

600g salmon fillet (without skin)
4 red pointed peppers (á 150 g)
1 clove of garlic
50 g capers
1 bunch of parsley
6 anchovy fillets
10 tbsp. olive oil
1 tsp. white wine vinegar
2 lemon
salt, pepper, thyme, sugar
 

 

Salsa verde: Peel garlic and chop coarsely. Drain capers. Rinse anchovy fillets and drain. Wash parsley and pluck the leaves from the stems. Puree parsley, capers, anchovy filets, garlic and 8 tbsp. olive oil. Season with salt, pepper and vinegar.
Lemon juice, salt and 1 pinch of sugar. Beat in 2-3 tbsp. oil.
Halve peppers lengthwise.
Cut salmonfillet into 8 pieces. Give one piece each in a chili half. Drizzle with lemon oil and sprinkle with thyme.
Grill in aluminum containers covered for 20 minutes. If the grill does not have a tab, wrap peppers in aluminum foil.

  
           Side dish: bread, salsa verde
     
 

www.serviert.at