Millet Stuffed Peppers on Shallot Sauce

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Ingredients for 4 portions
  • 4 Sweet pepper(s) 180 g each
  • For the filling
  • 200 g Millet
  • 400 ml Clear vegetable stock
  • 200 g Onion(s), finely chopped
  • 1 tsp Olive oil
  • 90 g Sweet pepper(s), finely diced
  • 100 g Carrot(s), coarsely grated
  • 100 g Sugar peas, frozen
  • 125 g QimiQ Classic, unchilled
  • Salt and pepper
  • 2 tbsp Basil, finely chopped
  • 2 Egg white(s)
  • 1 tbsp Instant mashed potato flakes
  • 150 ml Clear vegetable stock
  • 1 tsp Olive oil, for the baking tin
  • For the sauce
  • 200 g Shallot(s), finely chopped
  • 1 tsp Olive oil
  • Flour, to dust
  • 200 ml Clear vegetable stock
  • Salt and pepper
  • 125 g QimiQ Classic, chilled
Method
1.
Preheat the oven to 220°C (conventional oven).
2.
Slice the tops off of the peppers and put to one side. Remove the pips.
3.
For the filling, cook the millet in the stock, loosen with a fork and allow to cool.
4.
Fry the onion in olive oil. Add the pepper, carrot and peas and continue to cook for a few minutes.
5.
Whisk QimiQ Classic smooth. Add the millet, fried vegetables, salt, pepper and basil and mix well.
6.
Whisk the egg white stiff and fold into the millet mixture with the potato flakes.
7.
Fill the peppers with the filling and replace the tops. Place in a greased oven-proof dish. Pour the vegetable stock over the peppers and bake covered for 30-45 minutes.
8.
For the sauce, fry the shallots in olive oil until soft. Dust with flour, douse with the stock and bring to the boil.
9.
Blend and finish with the cold QimiQ Classic.