Recipe for Sea Bream Tartare & Chickpea Duo

Take 130 g of chickpeas from the bag, mix them with 2 tablespoons of oil, a teaspoon of smoked paprika or sweet paprika powder, and a pinch of turmeric. Spread them on a baking sheet and roast for about 30 minutes, stirring regularly. Let them cool for extra crunchiness. Season with salt and pepper and set aside at room temperature. Rinse the remaining chickpeas under cold water, season with salt and pepper, and refrigerate.

Meanwhile, prepare the marinade: Wash and zest a lime and an orange. Squeeze all the limes and the zested orange. Remove the segments from the remaining orange by peeling the whole fruit zestless (remove the pith). Slide the blade of a knife between the membranes to retrieve the juiciest parts and cut them into quarters. Thinly slice half a red onion.

Gather all the ingredients in a large dish: the juices, the zest, the segments, the crushed garlic and ginger, the chili cut into small pieces, half of the finely chopped fresh herbs (reserve the rest for decoration), the pomegranate seeds, and 2 tablespoons of olive oil. Season well with salt and pepper.

One hour before serving, add the fish cut into approximately one-centimeter cubes to this sauce. Mix and place in the refrigerator. Be careful, as the acidity cooks the flesh of the fish, so it’s best not to exceed 2 hours of marinating.

For plating, mix the marinated fish and the cold chickpea sauce. Gently mix and adjust the seasoning. Place the preparation in the center of the serving plates, possibly using a pastry ring. Scatter the crispy chickpeas on top, then garnish with chopped fresh herbs. Finish with a drizzle of olive oil, a bit of smoked chili powder, a pinch of fleur de sel, and a turn of the pepper mill.

To finish, enjoy without delay!