Ingredients
150g Dukkah
Garfish
1 squeeze lemon juice
120g free range eggs beaten
50g seasoned flour
800g 100g garfish fillets
Vinaigrette
20ml Aged Red Wine Vinegar
To taste salt flakes
8g garlic
Salad
60g flat leaf parsley
130g small fennel bulb
100g celery
6 sprigs fresh thyme
80g small brown onion
200g dried chickpeas
150g Dukkah
Garfish
1 squeeze lemon juice
120g free range eggs beaten
50g seasoned flour
800g 100g garfish fillets
Vinaigrette
20ml Aged Red Wine Vinegar
To taste salt flakes
8g garlic
Salad
60g flat leaf parsley
130g small fennel bulb
100g celery
6 sprigs fresh thyme
80g small brown onion
200g dried chickpeas
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Methods
1
To prepare the salad soak the chickpeas overnight in a large pot of water – the water should come at least 5cm above the peas.
2
Drain the chickpeas and put them in a fresh pot of water.
3
Peel and quarter the brown onion and add it to the pot with the thyme tied into a bundle.
4
Place the pot over a high heat and bring to the boil, then immediately turn the heat down to a simmer and cook slowly for about 1½ hours. When cooked, drain the chickpeas and discard the thyme, and onion.
5
Finely dice the red onion, celery and fennel.
6
Pluck the leaves from the parsley, discarding the stalks, and toss through the warm chickpeas with the chopped vegetables.
TO MAKE THE VINAIGRETTE
7
Peel and chop the garlic roughly and then cream it with the salt by dragging the back of a large knife over it a number of times on a chopping board. In a mixing bowl whisk the Aged Red Wine Vinegar, Extra Virgin Olive Oil and creamed garlic until amalgamated, then dress the salad while the chickpeas are still warm.
8
To crumb the garfish, dust each fillet in the seasoned flour, shaking off any excess, then dip in the beaten egg and finally coat in the Dukkah.
9
Heat a little Extra Virgin Olive Oil in a large nonstick frying pan, and gently fry each side of the fillets until golden brown, being careful not to overcook – you may need to cook the fish in batches. Drain on absorbent kitchen paper.
10
Place the cooked garfish on a serving platter with a generous squeeze of lemon and serve with chickpea salad.
1
To prepare the salad soak the chickpeas overnight in a large pot of water – the water should come at least 5cm above the peas.
2
Drain the chickpeas and put them in a fresh pot of water.
3
Peel and quarter the brown onion and add it to the pot with the thyme tied into a bundle.
4
Place the pot over a high heat and bring to the boil, then immediately turn the heat down to a simmer and cook slowly for about 1½ hours. When cooked, drain the chickpeas and discard the thyme, and onion.
5
Finely dice the red onion, celery and fennel.
6
Pluck the leaves from the parsley, discarding the stalks, and toss through the warm chickpeas with the chopped vegetables.
TO MAKE THE VINAIGRETTE
7
Peel and chop the garlic roughly and then cream it with the salt by dragging the back of a large knife over it a number of times on a chopping board. In a mixing bowl whisk the Aged Red Wine Vinegar, Extra Virgin Olive Oil and creamed garlic until amalgamated, then dress the salad while the chickpeas are still warm.
8
To crumb the garfish, dust each fillet in the seasoned flour, shaking off any excess, then dip in the beaten egg and finally coat in the Dukkah.
9
Heat a little Extra Virgin Olive Oil in a large nonstick frying pan, and gently fry each side of the fillets until golden brown, being careful not to overcook – you may need to cook the fish in batches. Drain on absorbent kitchen paper.
10
Place the cooked garfish on a serving platter with a generous squeeze of lemon and serve with chickpea salad.
