List of Ingredients
- 1 LB. of boiled garbanzo beans
- 1 LB. of asparagus
- 10 OZ. of hake fillets
- 2 1/2 OZ. of zucchini peels
- 1 1/2 OZ. of carrots
- 1 OZ. of yellow bell pepper
- 1 spring onion
- Parsley, chopped
- Shallot
- Thyme
- Butter
- Extravirgin olive oil
- Salt
- Pepper
Method
To make hake and garbanzo bean crackers, cook the hake fillets in a pan with a knob of brown butter for 2 minutes on each side. Set aside. Very finely dice (brunoise) 2 asparagus spears, the spring onion, the carrot, the green part of the zucchini, and the bell pepper. Add the asparagus, carrot, and spring onions to a cold pan with 1 tbsp oil, then moisten with a ladleful of water and turn on the heat.
Salt the vegetables after 4 minutes, then continue cooking, uncovered, and once the water has evaporated, add the zucchini and bell pepper. Cook over a high heat for a further minute and a half. Mash the garbanzo beans with a fork. Heat 1 1/2 tbsp oil in a frying pan with a sprig of thyme and half a chopped shallot. Remove the thyme and drizzle the oil over the garbanzo beans. Season with salt and pepper.
Line a baking sheet with parchment paper. Use a round cookie cutter (3” diameter) to cut out six crackers, then top each one with a layer of garbanzo beans, the diced vegetables, the flaked hake fillets, another layer of vegetables and a final layer of garbanzo beans. Press down firmly on the crackers, then drizzle with oil and bake for 10 minutes at 425°F, then set aside to cool.
Peel and slice the remaining asparagus. Transfer to a pot with a ladleful of water, a knob of butter, a chopped shallot and some salt. Cover and simmer for 7 minutes, then transfer to a blender with a chopped sprig of parsley and blend to a sauce. Garnish the crackers with a scattering of vegetables and serve warm with the asparagus sauce.