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🍽️ Orange Pepper Vinaigrette

763 kcal · 30 min · 4 servings

Ingredients

• 1 untreated orange
• 1 heaped tbsp sugar
• 1 red bell pepper
• 2 tbsp olive oil
• 1 shallot
• 4 garlic cloves (peeled and quartered)
• 100 ml orange juice
• 350 ml crustacean stock
• 1 vanilla pod
• salt
• pepper (from the mill)
• tabasco
• 0.5 red bell pepper
• 0.5 red chili pepper
• 4 garlic cloves (peeled)
• 1 tbsp olive oil
• 25 g pickled ginger (finely diced)
• salt
• pepper (from the mill)

Instructions

1. 1. Wash the orange under hot water and pat it dry with a cloth.
2. 2. Peel the skin of the orange very thinly.
3. 3. Cut the orange peels into strips about two centimeters long.
4. 4. Put the peels briefly into boiling water to blanch them (cook briefly).
5. 5. Shock the peels immediately in a bowl of cold water to stop the cooking process.
6. 6. Boil 60 milliliters of water with the sugar in a pot.
7. 7. Add the orange peels to the sugar-water mixture.
8. 8. Let the mixture simmer until almost all the liquid has evaporated.
9. 9. Remove the pot from the heat and let the peels cool down completely.
10. 10. Wash the pepper and remove the stem and the inside.
11. 11. Halve the pepper and remove the seeds and the white inner membranes.
12. 12. Chop the pepper into coarse cubes.
13. 13. Peel the shallot and chop it as well.
14. 14. Sweat the shallots in hot olive oil in a pot until translucent.
15. 15. Add the garlic and pepper cubes and fry them briefly.
16. 16. Deglaze everything with the orange juice and the crustacean stock.
17. 17. Add the vanilla bean paste as well as the scraped vanilla pod.
18. 18. Let the mixture simmer for 20 minutes over low heat.
19. 19. Remove the vanilla pod from the mixture.
20. 20. Puree the orange pepper vinaigrette finely.
21. 21. Strain the vinaigrette through a fine sieve.
22. 22. Stir the cooled orange peels into the strained vinaigrette.
23. 23. Season the dressing with salt, pepper, and Tabasco to taste.
24. 24. Peel the pepper with a vegetable peeler.
25. 25. Chop the flesh of the pepper finely.
26. 26. Wash the chili pepper and cut it lengthwise.
27. 27. Remove the seeds and the white inner membranes of the chili.
28. 28. Chop the chili finely.
29. 29. Heat olive oil in a pan.
30. 30. Sweat the pepper, chili, garlic, and ginger cubes in it for 30 seconds.
31. 31. Season the mixture with salt and pepper.
32. 32. Let the cubes drain on kitchen paper.
33. 33. Stir the drained cubes into the vinaigrette.

Nutrition per serving

• kcal: 763
• Protein: 31 g · Fett/Fat: 33 g · Carbs: 75 g