Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Mix the chickpea flour, salt, garlic powder, water and oil, cover and leave to absorb for approx. 30 mins.
Whisk together the lemon juice and oil, season with salt. Add the cucumber, radish, capers and chervil, mix.
Heat the oil in a non-stick frying pan. Pour 1/4 of the batter into the pan to make an omelette (approx. 15 cm in diameter). Reduce the heat. Once the underside is cooked and separates from the pan, turn the omelette, finish cooking, cover and set aside. Repeat these steps with the remaining batter. Combine the cream cheese and chervil, spread on top of the omelettes, arrange the salad and fish on top, fold the omelettes together, plate up.
Heat the oil in a non-stick frying pan. Fry the fish for approx. 4 mins. on each side, remove from the pan, pull apart with a fork.
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