🍽️ Fried Poll with Two Kinds of Hummus

Name: Fried Poll with Two Kinds of Hummus
Total time: 30 min
Yield: 4 servings
Ingredients: 1 can Chickpeas (= 425 ml); 1 Clove garlic; 3 Spring onions; 200 g Peas (frozen); 2 tsp Tahini; 1 tsp Sesame oil; some Coriander leaves (to taste); 200 g Sweet potatoes; 1 Clove garlic; 1 tbsp Olive oil; 2 tsp Paprika paste; Chili flakes; 4 pieces Alaska Pollack fillet (e.g. Loins; approx. 800 g); 1 sprig Lemon thyme; 1 sprig Oregano; 0.5 tsp Fennel seeds; 2 tbsp Olive oil; Salt; freshly ground Pepper; 1 Lemon (juice); 1 Baguette (approx. 250 g)

650 kcal · 30 min · 4 servings

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Ingredients

1 can Chickpeas (= 425 ml)
1 Clove garlic
3 Spring onions
200 g Peas (frozen)
2 tsp Tahini
1 tsp Sesame oil
some Coriander leaves (to taste)
200 g Sweet potatoes
1 Clove garlic
1 tbsp Olive oil
2 tsp Paprika paste
Chili flakes
4 pieces Alaska Pollack fillet (e.g. Loins; approx. 800 g)
1 sprig Lemon thyme
1 sprig Oregano
0.5 tsp Fennel seeds
2 tbsp Olive oil
Salt
freshly ground Pepper
1 Lemon (juice)
1 Baguette (approx. 250 g)

Instructions

1. Rinse the chickpeas under cold running water.
2. Peel the garlic and chop it finely.
3. Trim off the root ends and the top green parts of the spring onions.
4. Slice the spring onions into rings and wash them.
5. Boil the peas, one clove of garlic, and the spring onions in lightly salted water for about 15 minutes.
6. Drain the vegetables, but reserve 7 tablespoons of the cooking liquid.
7. Wash the coriander.
8. Cut the lemon in half and squeeze out the juice.
9. Puree half of the chickpeas together with the pea mixture, the reserved cooking liquid, 1 teaspoon of tahini paste, sesame oil, and the lemon juice until smooth.
10. Peel the sweet potatoes, wash them, and cut them into small cubes.
11. Fry the sweet potato cubes together with the remaining garlic in 1 tablespoon of heated olive oil for about 15 minutes.
12. Add a little water during frying so that you have about 7 tablespoons of cooking liquid for the hummus later.
13. Puree the sweet potatoes together with 7 tablespoons of cooking liquid, paprika paste, the remaining chickpeas, and the rest of the tahini paste.
14. Season the hummus to taste with a little lemon juice, chili, salt, and pepper.
15. Warm the baguette in the oven on the warm setting as desired and slice it.
16. Wash the poll, pat it dry, and season it with salt and pepper.
17. Wash the herbs.
18. Heat the remaining olive oil with the rest of the lemon juice, fennel seeds, and herbs.
19. Add the poll and fry it for about 5 minutes on each side.
20. Serve the fried poll with the two kinds of hummus and the warm baguette.

Nutrition per serving

kcal: 650
Protein: 60 g · Fett/Fat: 13 g · Carbs: 66 g