Pollack Grilled over Olive Pits with Mint and Cumin-flavored Hummus

Preparation

For the grilled pollack
Take 1/2 kg / 1 lb 2 oz of carbonized olive pits and place beneath the grill until they start to burn. Sear the fish skin side down on the grill, then place on a rack over the hot olive charcoal (like a barbecue). Use a hairdryer to keep the charcoal red-hot.

For the cumin-flavored hummus
Cook the chickpeas in a pressure cooker with water and cumin for 15 minutes. When cooked, blend in a Thermomix with extra virgin olive oil and lemon juice, and season with salt.

Spanish recipe: Pollack grilled over olive pits with mint and cumin-flavored hummus. Photo by: Toya Legido/©ICEX.

Presentation

Make a base of cumin-flavored hummus and top with a fine julienne of mint. At the table, top the hummus with the fish.

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Time

40 minutes

  • 200 gr 4 portions of farmed pollack
  • 400 gr olive pits
  • 4 ml mint leaves
  • 250 gr chickpeas
  • 2 gr cumin
  • Juice of 1/2 lemon
  • Spanish extra virgin olive oil
  • Salt
  • 7.055 oz 4 portions of farmed pollack
  • 14.109 oz olive pits
  • 0.266 fl. oz mint leaves
  • 8.818 oz chickpeas
  • 0.071 oz cumin
  • Juice of 1/2 lemon
  • Spanish extra virgin olive oil
  • Salt
  • 0.95 cup 4 portions of farmed pollack
  • 1.87 cup olive pits
  • 0.017 cup mint leaves
  • 1.18 cup chickpeas
  • 0.039 cup cumin
  • Juice of 1/2 lemon
  • Spanish extra virgin olive oil
  • Salt
Wine match

Pedro José Pérez Roldán

Vallegarcía Viognier 2004 (DO Vino de la Tierra de Castilla), produced on the Vallegarcía vineyard terrain. This complex wine from the Toledo mountains offers a bright golden color, with notes of white fruit and well-integrated wood. In the mouth it is full and creamy and has plenty of body, making it an excellent partner for the fish flavors that are intensified by the olive pit charcoal.