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Ingredients
for
4
Grilled Fish with Chickpea Salad
30 min.
Time:
Ingredientsfor
- For the fish
- 4 fish fillets (each about 250 grams, for example: salmon)
- 1 Tbsp lemon juice
- salt
- peppers
- 2 Tbsps sunflower oil
- For the salad
- 1 can chickpeas (400 grams)
- 1 ½ red Bell pepper
- 3 sprigs Lovage
- 1 scallion
- 1 Tbsp sunflower oil
- 2 Tbsps White vinegar
- salt
- peppers
- For the sour cream
- 150 grams Sour cream (10% fat content)
- 1 generous pinch instant powdered Vegetable broth
- 1 pinch Granulated garlic
- peppers
Preparation
1.
Sprinkle the fish fillets with lemon juice, season with salt and pepper and cook in hot oil in the grill pan for about 4 minutes per side.
2.
Rinse the chickpeas in a colander under running water and drain. Rinse the bell peppers, cut in half, remove ribs and seeds and slice thinly with a peeler or a sharp knife. Rinse the lovage, shake dry and pluck the leaves into smaller pieces. Rinse, trim and cut the scallion into thin rings. Heat the oil in a second pan and sauté the vegetables with the chickpeas. Deglaze with vinegar and season with salt and pepper.
3.
Mix all the ingredients for the sour cream together. Arrange the salad on 4 warmed plates, add the fish fillets on top and serve garnished with the sour cream.