Trout and Broccoli Chickpea Pancake Recipe
Inspired by southern French cooking, this delightfully summery dish by Steve Groves is the perfect thing to rustle up for lunch and enjoyed in the garden with a good glass of wine. A simple chickpea...
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Ingredients
- 4 trout fillets, weighing approx. 80-100g each (Steve likes to use chalk stream trout)
- 50g of salt
- 50g of sugar
- 500ml of extra virgin olive oil
- 100ml of extra virgin olive oil
- 1 egg yolk
- 1 tsp Dijon mustard
- 25ml of white wine vinegar
- 1 pinch of salt
- 1 broccoli, small (or half a large one), cut into small florets
- 1 tbsp of extra virgin olive oil
- 1 handful of basil leaves
- salt
- 120g of gram flour
- 240ml of water
- 1 garlic clove, finely chopped
- 1 tbsp of extra virgin olive oil, plus a little extra for cooking
- freshly ground black pepper
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