Steamed fish with thyme chickpea cream

Defrost shrimp tails 20 minutes at room temperature. Peel, trying to remove them without breaking them. Wash well the gisci, keep them aside. Carve the outside surface of the code and remove the black thread, using the tip of a small knife.

Remove the skin to slices of hake and salmon and cut the pulp of a cm dice. Clean well the fish dies from remaining bones.

Wash the shrimp tails, nuts and fish fillets of red mullet and dry them with kitchen paper. Arrange the fish on a rack for steaming.

In a saucepan, pour so much water that reaches almost to touch the bottom of the basket, once placed in the pot. Join the nut, a sprig of thyme and peppercorns. Bring to a boil and fill the basket with fish. Put the lid on and cook for about 10 minutes.

Meanwhile, boil the chickpeas. Drain, rinse and drain them. Pour into a saucepan and cover with plenty of cold water. Add a sprig of Sage, a bay leaf and 2 tablespoons olive oil. Bring to a boil and cook for about 30 minutes. Remove from heat, drain them and let cool. As soon as possible, then toss them in obtaining a food mill soft puree.

In a skillet heat 2 tablespoons oil and saucepan for one minute the previously crushed garlic clove. Add the shrimp shells and a sprig of thyme. Season two minutes, stirring with a wooden spoon. Remove the garlic, thyme and the shells of shrimp with a slotted spoon. Add the mashed chickpeas and a cup of cooking liquid. Season two minutes and stir.

Spread the puree into four flats. Dress with crushed peppercorns 4 and 4 tablespoons oil. Arrange on warm fish puree, alternating varieties.

Garnish with the sprigs of thyme and serve immediately.