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Spinach and Pepper Verrines
How to cook Spinach and Pepper Verrines
Step 1
Wash the peppers, place on a baking sheet, drizzle with oil. Put in an oven preheated to 200 ° C for 15 minutes. Transfer the peppers to a plastic bag, tightly tie the neck. Let cool. Then remove the skin from the peppers, remove the core.
Step 2
While the peppers are baking, wash the spinach, place in a dry saucepan and put on a small fire. As soon as the leaves begin to wilt, remove from heat and squeeze well.
Step 3
Peel and mince the garlic. Wash cilantro and dill, dry and finely chop. Whip the roasted peppers, half the garlic and dill in a blender. Transfer to a bowl, add 1 tbsp. l. starch, 1 tbsp. l. cream, salt and pepper to taste. Mix.
Step 4
Rub the spinach leaves through a fine sieve. Add chopped cilantro, remaining garlic, starch and cream. Season with salt and pepper. Mix.
Step 5
Divide the spinach puree among the cups of the Tefal steamer. Gently fold the sweet pepper puree on top. Divide the shrimp into cups.
Step 6
Close the cups with lids and steam for 6 minutes. Before serving, you can decorate with herbs and lemon slices.
Spinach and Pepper Verrines - FAQ About Ingredients, Baking Time and Storage
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