Recipe: CODFISH AND CHICKPEAS CREAM WITH CRISPY PEPPERS AND LIME


CODFISH AND CHICKPEAS CREAM WITH CRISPY PEPPERS AND LIME

RECIPE SUPPLIED BY: HUMUS BISTROT
Course: Main course
Cuisine: Mediterranean
Yield: 4

Materials

FOR THE CREAM

  • 500 gr unsalted codfish
  • 250 gr chickpeas
  • to taste blanched garlic
  • 1 lime bio
  • to taste olive oil
  • 30 gr crispy peppers (peperoni cruschi) you can buy them already done
  • to taste basil
  • to taste black pepper
  • to taste salt

FOR THE COURT BOUILLON

  • 1 carrot
  • 1 celery
  • 1 medium onion
  • 1 clove garlic
  • 1 stem parsley
  • 1 leaf laurel

Instructions

TO MAKE THE CREAM

  • Boil chickpeas as instructions on package.
  • Put all the ingredients to make the court bouillon in a pan with 2L of cold water and bring to 80°C. Then add the codfish and cook for 5min. Turn of the fire and let it cool in the broth.
  • Take the chickpeas with a little bit of cooking water, the blanched garlic, oil and salt and blend until you have a cream.
  • Clean the codfish take the skin away, add some broth, salt and pepper and blend until you have a cream.
  • Mix the two creams together.
  • Add the juice and the grated zest of the lime and black pepper.
  • Place on serving plate and decorate with basil, crispy peppers and black pepper.

TO MAKE THE BLANCHED GARLIC

  • Cut the garlic slice in half and take away the bud inside.
  • Cover the garlic with cold water in a pan and boil it for few seconds.
  • Drain and rinse with cold water.
  • Repeat this process for 7 times.

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