Quiche parmigiana
38 recipes
Spicy sea bream fillet on chickpea velouté
ingredients
servings
2
Sea bream
1 unit
Precooked chickpeas
230 oz
Extra virgin olive oil
2 teaspoons
Curry powder
1 spoon
Sesame
to taste
Iodized salt
1 pinch
Pepper
to taste
Oregano
1 teaspoon
Lemon juice
1 spoon
second courses from Italy
Spicy sea bream fillet on chickpea velouté
Spicy sea bream fillet on chickpea velouté
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
To prepare this recipe I took inspiration from a similar recipe from my dear friend chef Francesco Fois. Light and rich in taste!
preparation
step 1
Rinse the sea bream, let it peel and clean it from the fishmonger. Mine was fresh but frozen.
step 2
Drain the chickpeas (canned) and rinse them very well. Put them in a saucepan with water to cover them and half a teaspoon of coarse salt for 30 minutes
step 3
In the recipe I wrote, among the ingredients, curry. I got it by mixing powders of: galangal, five Chinese spices, hot pepper, circulates, sweet paprika, salt, pepper, garlic, ginger
step 4
Take a pan, put a sheet of parchment paper, the fish, on which the formed rub will be massaged
step 5
Close the fish in a package, after adding a drizzle of extra virgin olive oil, lemon juice and oregano
step 6
Bake in preheated oven at 200 degrees for 30-40 minutes (I used 40 for the fish was frozen)
step 7
Blend the chickpeas until a cream is obtained; if too liquid, it will be enough to boil it for a few minutes to reduce it
step 8
Here is how the fish is cooked when cooked. Cut the fillets removing the head and tail and removing the central bone, and serve it on a layer of chickpea cream, adding a last thread of oil and sesame
