Warm fish balls on chickpea puree and coriander

1 servings

Ingredients

Quantity Ingredient
200 grams Chickpeas
3 Onions; peeled and finely
; chopped
½ decilitre Oil
50 grams Butter
2 Cloves garlic; peeled and crushed
2 decilitres Olive oil
200 grams Fish trimmings
1 Egg
50 grams White breadcrumbs
½ decilitre Double cream
½ Scotch bonnet sliced
2 Cho-chos; peeled and cut into
; strips
1 tablespoon Pimento berries
½ decilitre Chicken stock
½ bunch Coriander; chopped
1 Sprig thyme
Salt

Directions

Soak the chickpeas in water.

Sweat one onion in half oil, half butter till soft. Add the garlic and sweat for a further minute. Add the chickpeas and cover with water. Simmer till well cooked.

Pour away the water. Pur‚e the chickpeas in a food processor. Add the olive oil and season with pepper and salt.

Pur‚e the fish, egg, breadcrumbs and cream in a food processor. Form into small even balls and fry in oil.

Sweat the remaining onions in half oil, half butter and sweat till soft.

Add the Scotch bonnet, cho-chos, pimento berries, vinegar and chicken stock. Simmer for 5 minutes. Season with salt and pepper. Spread a ring of chickpea pur‚e on a plate. Sprinkle with coriander. Place the fish balls on it. Pour the sauce around it.

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