Title: Warm Fish Balls on Chickpea Puree And Coriander
Categories: Caribbean, Light
Yield: 1 servings

200 g Chickpeas
3 Onions; peeled and finely
; chopped
1/2 dl Oil
50 g Butter
2 Cloves garlic; peeled and
-crushed
2 dl Olive oil
200 g Fish trimmings
1 Egg
50 g White breadcrumbs
1/2 dl Double cream
1/2 Scotch bonnet sliced
2 Cho-chos; peeled and cut
-into
; strips
1 tb Pimento berries
1/2 dl Chicken stock
1/2 bn Coriander; chopped
1 Sprig thyme
Salt

Soak the chickpeas in water.

Sweat one onion in half oil, half butter till soft. Add the garlic and
sweat for a further minute. Add the chickpeas and cover with water. Simmer
till well cooked.

Pour away the water. Pur‚e the chickpeas in a food processor. Add the olive
oil and season with pepper and salt.

Pur‚e the fish, egg, breadcrumbs and cream in a food processor. Form into
small even balls and fry in oil.

Sweat the remaining onions in half oil, half butter and sweat till soft.
Add the Scotch bonnet, cho-chos, pimento berries, vinegar and chicken
stock. Simmer for 5 minutes. Season with salt and pepper. Spread a ring of
chickpea pur‚e on a plate. Sprinkle with coriander. Place the fish balls on
it. Pour the sauce around it.

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