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.
Make a base of cumin-flavored hummus and top with a fine julienne of mint. At the table, top the hummus with the fish.
Chef's Remark:
"Of special interest in this recipe is the use of olive pit charcoal for grilling the fish, a new technique that is full of culinary potential."
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.
.png.transform/rendition-xs/image_image%20(1).png "Feder")