Pollack grilled over olive pits with mint and cumin-flavored hummus
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.
"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."