Roasted Wild Salmon, Chickpea Croquette and Vierge Sauce

Roasted Wild Salmon, Chickpea Croquette and Vierge Sauce

FOR THE CHICK PEA CROQUETTE

Ingredients:

  • 1 cup (150 g) chickpeas
  • 1 garlic clove, minced
  • ¼ cup (25 g) parsley, finely chopped
  • 1 teaspoon (4.5 g) cumin
  • 1 lemon, juiced
  • 1 egg
  • 1 cup (60 g) panko breadcrumbs
  • salt and pepper

Preparation:

  1. Mix all ingredients, except egg and panko, in a mixer on medium speed.
  2. Crack the egg into a separate bowl and lightly beat with a whisk.
  3. Using your hands, form the croquette mixture into small patties, about 2 inches in size (5 cm). Dip each patty into the egg mixture, and then bread with the panko.

FOR THE SALMON AND VIERGE SAUCE

Ingredients:

  • 4 medium-sized wild salmon steaks
  • 8 red cherry tomatoes, sliced in half
  • 8 yellow cherry tomatoes, sliced in half
  • 1 shallot, finely chopped
  • 6 black olives, sliced in half
  • 1 teaspoon (2 g) chives, finely chopped
  • 1 teaspoon (2 g) parsley, finely chopped
  • 2 tablespoons (30 ml) Xeres vinegar
  • 1/3 cup (80 ml) olive oil

Preparation:

  1. Sear the salmon in a pan on high heat; flip the steaks after about two minutes.
  2. Combine the cherry and yellow tomatoes, shallots, black olives, chives, parsley, olive oil and vinegar in a separate bowl and put aside.
  3. Fry the croquettes at a temperature of 350°F (176°C) for about two and a half minutes.
  4. Plate about two or three croquettes with each salmon steak and top with the Vierge sauce.