Red pepper cordon bleu with potato and celeriac purée and rocket pesto
Tillredning
Wash the rocket and shake dry. Roughly chop 40 g and put the rest to one side. Using a hand blender, finely blend the rocket with the olive oil, almond flakes, Parmesan and lemon zest. Season with salt and pepper to taste.
Peel and finely chop the potatoes and celeriac and cook in the oat milk with 4 g salt for approx. 30 min. until soft. Drain and blend to a purée. Season with salt, pepper and a pinch of nutmeg. Stir in the butter over a low heat. Wash the peppers, cut a wide strip off the left and right side of each pepper and dice the rest. Cut the sheep’s cheese in half lengthwise and cut to the size of the pepper strips. Thinly coat with pesto, put the pieces together and secure with a cocktail stick. Heat a little oil and fry the pepper cordon bleu on both sides over a high heat for approx. 7 minutes. Season with salt and pepper. Cut the cordon bleu in half diagonally and sprinkle with the remaining rocket and diced pepper. Garnish with the remaining pesto and serve with the purée.
Serves two
- 50 g rocket
- 50 ml olive oil
- 10 g almond flakes, roasted
- 40 g fresh Parmesan, grated
- zest of ¼ lemon
- 350 g potatoes, largely firm
- 150 g celeriac
- 400 ml oat milk
- nutmeg, freshly grated
- 15 g butter
- 2 red peppers
- 180 g sheep’s cheese
- cocktail sticks
- groundnut oil
- natural or sea salt, freshly ground pepper
