for 4 person

Batter

125 g	chickpea flour
½ tsp	salt
¼ tsp	garlic powder
3 dl	water
2 tbsp	olive oil

Salad

2 tbsp	lemon juice
2 tbsp	olive oil
½ tsp	salt
½	cucumber, very thinly sliced
½	radish, very thinly sliced
1 tbsp	capers
¼ bunch	chervil, leaves torn off

Fish

½ tbsp	olive oil
200 g	Royal cod fillet (MSC)
¼ tsp	salt
a little	pepper

Omelettes

	oil for frying
125 g	double cream cheese (e.g. with horseradish)
½ bunch	chervil, leaves torn off

How it's done

Batter

Mix the chickpea flour, salt, garlic powder, water and oil, cover and leave to absorb for approx. 30 mins.

Salad

Whisk together the lemon juice and oil, season with salt. Add the cucumber, radish, capers and chervil, mix.

Fish

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.

Omelettes

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.

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