Lightly acidify the fish fillets with juice of one lemon, then season with salt, season with pepper and dust with flour. Now pull through the beaten egg, then press into the coconut tandoori mixture. Roast in hot clarified butter for two or three minutes on each side.
Soak the chickpeas in water for a night, then cook at a low temperature. (In Turkish stores they are already prepared this way in jars). In a little bit of hot olive oil, fry the finely diced bacon for a few seconds, then add the diced vegetables and the cooked chickpeas. Season with salt and pepper. Before serving, mix in the chopped parsley.
For the colorful leaf salad, mix a salad dressing with salt, olive oil, juice of one lemon and pepper.
Dressing: Form a leaf lettuce bouquet on one side of each plate. Drizzle this with the salad dressing. Next to it, arrange a bed of chickpeas on which you place the fish fillet. Surround everything with a spiral of the balsamic vinegar mixture.
Caspari chappel on the Moselle.
Tip: Instead of cod you can also use other fish fillets.
Our tip: Use bacon with a fine, smoky note!