Peppers Stuffed With Smoked Trout - Miele DGC 6000 XL Cookbook

Ingredients
4 peppers
1 onion
10 g butter
100 g cracked spelt grain
100 ml vegetable stock
1 small courgette
100 g smoked trout fi llet
50 g grated cheese
Salt
Pepper
2 tbsp tomato purée
>> Tip:
Courgettes originate from Mexico
and the West Indies and belong
to the marrow family. They are
completely edible right up to
the stalks. Even the fl owers can
be eaten or used for garnish. As
anti-pasti they have been used
in Mediterranean cooking for
generations.
342 Fish
Peppers stuffed with smoked
trout
Serves 4
1
Wash the peppers, cut the
lids off, remove the stem and
dice the fl esh from the lids. Peel
and dice the onion.
2
Place the butter and onion in
a solid container, cover* and
cook (see below for settings).
then add the diced pepper.
3
Place the cracked spelt and
vegetable stock in another
solid container and cook (see
below for settings).
4
Meanwhile dice the cour-
gette, cut the trout fi llet
into small pieces and add to the
cooked spelt with the cheese.
Season with salt and pepper and
spoon into the peppers.
5
Place the stuffed peppers
in a perforated cooking
container. Place it in the middle
of the oven and place the con-
tainer with the onions and diced
peppers underneath it, then
cook both together (see below
for settings).
6
Transfer the onions and pep-
pers with the juices to a pan
and purée.
7
Stir in the tomato purée,
bring to the boil and season
to taste with salt and pepper.
8
Serve with brown rice.
*Suitable lids for Miele steam oven
containers are available from the Miele
online shop.
Settings: Step 2
Function: Steam cooking
Temperature: 100°C
Duration: 4 minutes
Settings: Step 3
Function: Steam cooking
Temperature: 100°C
Duration: 10 minutes
Settings: Step 5
Function: Steam cooking
Temperature: 100°C
Duration: 25 minutes