Sea bass on chickpeas with pineapple chutney and coffee oil

Step 1 of 12:

 

For the coffee oil, put the coffee beans and rapeseed oil into a blender. Then leave the mixture to infuse in the oven at max. 70-80 degrees for at least 1 hour. Make sure the temperature is not too high, otherwise bitter compounds will develop. Then strain the oil through a sieve into a screw-top jar and set aside.

Step 2 of 12:

 

Peel and finely dice the shallots and garlic cloves. Heat olive oil in a Pressure Cooker. Sauté half of the shallots and garlic in it. Add a level teaspoon of brown sugar and allow to caramelise lightly. Add the chickpeas with cumin, cinnamon and turmeric to the pot and briefly sauté everything.

Step 3 of 12:

 

Deglaze with white wine and reduce by half. Top up the resulting reduction with the stock, bring briefly to the boil and season with salt and pepper.

Step 4 of 12:

 

Close the Pressure Cooker according to the instructions, set the cooking crown in the Lid to level 2 (speed cooking level) and bring the pot contents to the boil at full heat. As soon as the yellow ring becomes visible, reduce the heat. When the green ring appears, the cooking time of 45 minutes begins. After the cooking time is up, release the steam from the Pressure Cooker according to the instructions and open it. If necessary, add water to the chickpeas until the minimum amount of liquid has been reached.

Step 5 of 12:

 

Cut off the carrot tops. Peel the carrots, cut them into slices about 3 mm thick and place them in the solid insert. Salt the carrots, add a pinch of sugar and leave them to infuse for at least 20 minutes.

Step 6 of 12:

 

Peel the pineapple, cut it into fine cubes and catch the juice as you do so. Peel the ginger and finely dice it. Heat olive oil in a non-stick Frying Pan, then sauté the remaining shallots, the rest of the garlic and the ginger in it. Sprinkle ½ tsp. brown sugar over it and allow everything to caramelise lightly.

Step 7 of 12:

 

Deglaze the ingredients with 2 tbsp. pineapple juice. Then add chilli powder, star anise, a dash of lemon juice and a lime leaf, and season with salt and pepper. Reduce the stock by half, remove the star anise and add the diced pineapple. Wash the coriander and thyme and spin dry. Finely chop two sprigs of coriander. Remove the Frying Pan from the hob and add about half of the chopped coriander. Set the rest aside for garnishing. Season with salt and pepper, making sure there is a balance between sweetness and acidity.

Step 8 of 12:

 

Peel the lemon and cut it into thin slices. Divide the fish into two portions. Then cut two pieces of baking paper to size. Drizzle a tablespoon of coffee oil onto the pieces of baking paper and spread it in a circular shape. Place the fish on top, season with salt and pepper and brush generously with coffee oil.

Step 9 of 12:

 

Top the fish with a slice of lemon and one sprig each of coriander and thyme, wrap it in baking paper and place the parcels in the perforated insert.

Step 10 of 12:

 

Place the tripod in the pot. Position the solid insert with the carrots on the tripod over the chickpeas. Add 1 tsp. butter to the carrots, close the pot according to the instructions and proceed as described in point 4. When the green ring appears, the cooking time of 2 minutes begins. After the cooking time is up, release the steam from the Pressure Cooker according to the instructions and open it.

Step 11 of 12:

 

Place the second tripod in the solid insert with the carrots. Position the perforated insert with the fish parcels on the tripod. Close the pot according to the instructions and proceed as described in point 4. When the green ring appears, the cooking time of 1 minute begins.

Step 12 of 12:

 

Then set the cooking crown to the steam cooking level; this releases the pressure. Finish cooking the pot contents without pressure for 5 to 7 minutes over low heat. Then open the pot and let the dish rest in the pot for a little longer.

Arrange the carrots and chickpeas in the centre of the plate. Place the fish on the pulses and vegetables, add a spoonful of pineapple chutney on top of the fish and finish with a little chopped coriander and coffee oil.