duo of purees

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duo of purees

duo of purees

Ingredients duo of purees
Number of persons
For the olive puree:

500 g of pitted black olives

2 anchovies in oil

2 tablespoons of olive oil
For the pepper puree:

4 red peppers

50 g semi-salted butter

1 tablespoon of semi-liquid crème fraiche

1 pinch of salt

Preparation duo of purees
Total time: 30 min
Preparation time: 20 min
Cooking time: 10 min
For the olive puree.
Crush the drained olives, drained anchovies and olive oil in a blender.
For the red pepper purée.
Wash then cut the peppers in 4 lengthwise. After removing the seeds, place the quarter peppers on the oven rack, skin side up. Grill the peppers until the skin turns slightly black.
Peel the peppers and blend them with the softened butter, crème fraîche and salt.
Arrange the two purées side by side on a plate. Serve immediately with a fish.

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