Orange Pepper Vinaigrette

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 shellfish stock
• 1 vanilla pod
• Salt
• pepper (ground)
• 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 (ground)

Instructions

1. 1.

   Wash orange hot, dry, peel very thinly and cut into 2 cm long strips, then blanch briefly and shock. In a pot bring 60 ml water with sugar to boil, add orange peels and simmer until the liquid almost evaporates. Remove from heat and let cool.

2. 2.

   Wash pepper, clean, halve, deseed, remove white skin and roughly dice. Peel shallot, dice and sauté in hot olive oil in a pot until translucent; add garlic and pepper and cook briefly, then pour in orange juice and shellfish stock. Add vanilla flesh and scraped pod, simmer gently for 20 minutes. Remove the pod, then puree the orange pepper vinaigrette and strain through a fine sieve. Mix in cooled orange peel.

3. 3.

   Season the vinaigrette with salt, pepper and Tabasco.

4. 4.

   For the garnish, peel the bell pepper with a vegetable peeler and finely dice the flesh. Wash chili, cut lengthwise, deseed, remove white lining and dice finely. Heat olive oil in a pan and sauté pepper, chili, garlic and ginger cubes for 30 seconds. Season with salt and pepper, drain on kitchen paper and stir into the vinaigrette.