Skewer with velvety pepper

Skewer with velvety pepper

A recipe that combines cornflakes, fish and peppers ... a good idea to open the appetite of your budding gourmets!


  • For 4 people :
  • 4 red peppers
  • 1 onion
  • 1 clove of garlic
  • 2 tbsp. to s. olive oil
  • 50 cl of water
  • 1 cube of vegetable broth,
  • 400 g of cod pavé
  • 50 g of cornflakes
  • 1 egg
  • 50 g flour
  • 1 pinch of salt.


Wash the peppers. Open them to remove the seeds and cut them into cubes. Peel the onion and garlic. Chop the onion and chop the garlic. Brown pepper, onion and garlic in a pan with 1 tbsp. to s. olive oil. Add the water and the vegetable broth cube and simmer for 20 minutes.
Cut the fish fillets into cubes. Beat the omelette egg on a deep plate. Pour the flour in a second and the cornflakes in a third. Crush them with a fork. Pass the fish dice in the flour, then in the egg, then in the corn-flakes. Prick them on the skewers and cook for 5 minutes. in the pan in a bottom of olive oil.
Finely mix the contents of the soup with velvety (blender or blender plunging). Let cool and pour in verrines. Mount the fish skewers and salt them. Serve the soup with kebabs.

Interfel recipe. Director Elisabeth Tzimakas. Photos Jean-Charles Vaillant.