Sea bass on chickpeas with pineapple chutney and coffee oil

Step 1 of 12:

 

For the coffee oil, combine the coffee beans and rapeseed oil in a blender. Let the mixture steep in the oven at a maximum of 70-80 degrees Celsius for at least 1 hour. Ensure the temperature is not too high, as this can create bitter flavors. Strain the oil 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. Add one level teaspoon of brown sugar and caramelize lightly. Add the chickpeas with cumin, cinnamon, and turmeric to the pot and sauté briefly.

Step 3 of 12:

 

Deglaze with white wine and reduce by half. Add the stock to the reduction, bring to a boil, and season with salt and pepper.

Step 4 of 12:

 

Close the pressure cooker according to instructions, set the regulator to level 2 (quick cooking) and bring the contents to a boil over high heat. As soon as the yellow ring is visible, reduce the heat. When the green ring appears, the cooking time of 45 minutes begins. After the cooking time, release the pressure from the pressure cooker according to instructions and open. If necessary, add water to the chickpeas until the minimum liquid amount is reached.

Step 5 of 12:

 

Trim the green tops off the carrots. Peel the carrots, slice them into approximately 3 mm thick rounds, and place them in the solid insert. Salt the carrots, add a pinch of sugar, and let them sit for at least 20 minutes.

Step 6 of 12:

 

Peel the pineapple, dice it finely, and collect the juice. Peel and finely dice the ginger. Heat olive oil in a non-stick pan, sauté the remaining shallots, the rest of the garlic, and the ginger. Sprinkle with ½ tsp brown sugar and caramelize lightly.

Step 7 of 12:

 

Deglaze the ingredients with 2 tbsp pineapple juice. Add chili powder, star anise, a splash 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 and spin dry the coriander and thyme. Finely chop two sprigs of coriander. Remove the pan from the heat and stir in about half of the chopped coriander. Set aside the rest for garnish. Season with salt and pepper, ensuring a balance between sweetness and acidity.

Step 8 of 12:

 

Peel the lemon and slice it thinly. Divide the fish into two portions. Cut two pieces of parchment paper to size. Drizzle some coffee oil onto the parchment paper pieces with a tablespoon and spread it in a circular motion. Place the fish on top, season with salt and pepper, and generously coat with coffee oil.

Step 9 of 12:

 

Top the fish with a slice of lemon and a sprig of coriander and thyme each, wrap in parchment paper, and place the packets in the perforated insert.

Step 10 of 12:

 

Place the trivet in the pot. Place the solid insert with the carrots on the trivet above the chickpeas. Add 1 tsp butter to the carrots, close the pot according to instructions, and proceed as described in step 4. When the green ring appears, the cooking time of 2 minutes begins. After the cooking time, release the pressure from the pressure cooker according to instructions and open.

Step 11 of 12:

 

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

Step 12 of 12:

 

Then, set the regulator to the steam cooking setting, releasing the pressure. Cook the contents of the pot without pressure for 5 to 7 minutes over low heat. Then open the pot and let the dish rest in the pot for a while.

Place the carrots and chickpeas in the center of the plate. Lay the fish on top of the legumes and vegetables, spoon some pineapple chutney onto the fish, and garnish with chopped coriander and coffee oil.