Umbrine Fingertip-Burning Style on Chickpea and Rosemary Cream

The umbrine fingertip-burning style on chickpea and rosemary cream is an elegant and flavorful dish that combines the delicate taste of the fish with the creaminess of the chickpeas and the aroma of rosemary. Here is an Italian version of this recipe.

Ingredients

• 4 umbrine fillets, about 200g each
• 400g of cooked chickpeas (you can use canned for convenience)
• 1 sprig of fresh rosemary
• 1 clove of garlic
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Vegetable broth as needed
• Lemon juice
• Grated lemon zest

Preparation

1. Start by preparing the chickpea cream. Put a drizzle of oil in a pan with the peeled garlic clove and rosemary. Sauté over medium heat until the garlic turns golden.
2. Remove the garlic and rosemary, and add the chickpeas. Deglaze with some vegetable broth and cook for a few minutes.
3. Blend the chickpeas with an immersion blender, adding more broth if necessary, until you achieve a creamy and smooth consistency. Season with salt and pepper.
4. For the fish, rinse the umbrine fillets and pat dry with paper towels. Salt them lightly.
5. Heat a non-stick pan and, once hot, place the umbrine fillets inside. Let them cook for 2-3 minutes per side or until the flesh turns golden and flakes easily with a fork.
6. To serve, place a bed of chickpea cream on the plate, lay the umbrine fillet on top and garnish with some grated lemon zest and a drizzle of extra virgin olive oil.
7. Serve immediately, with a squirt of lemon juice to taste for an additional touch of freshness.

Curiosity

The umbrine is a fish with a delicate flavor and firm flesh, ideal for fingertip-burning style cooking, a technique that involves quick and high-temperature cooking. The chickpea cream with rosemary is a classic accompaniment in Italian cuisine that pairs perfectly with fish, creating a marriage between earth and sea.