Recipe - Warm Fish Balls On Chickpea Puree And Coriander

200 g Chickpeas
3 Onions; peeled and finely
; chopped
One half dl Oil
50 g Butter
2 Cloves garlic; peeled and
crushed
2 dl Olive oil
200 g Fish trimmings
1 Egg
50 g White breadcrumbs
One half dl Double cream
One half Scotch bonnet cut or sliced up
2 Chochos; peeled and cut
into
; strips
1 tablespoon Pimento berries
One half dl Chicken stock
One half bn Coriander; chopped
1 Sprig thyme
Salt

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, chochos, 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.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.