Mediterranean-style fried chickpea panisse, green olive tapenade with preserved lemon |

Preparation time: 60 min

Preheat your Deep fryer at 375 °F

• Setting up

  Finely chop the preserved lemon, peel and coarsely chop the garlic.

  Remove the leaves from the parsley and thyme and chop coarsely.

  Sift the chickpea flour and prepare a baking tray lined with cling film.

• Panisse

  In a saucepan, heat half of your cream with the rosemary sprigs.

  Once it comes to a boil, remove from heat; cover the saucepan; let steep for five minutes. Remove the rosemary, add the other half of the cold cream.

  Wait until your cream mixture is lukewarm, then remove from the heat and sprinkle in the chickpea flour, stirring it in with a whisk or hand blender.

  Once the flour has been incorporated, return to the heat to cook. Whisk continuously; the mixture will thicken (like polenta or pastry cream). Cook over low heat for 15 to 20 minutes.

  Once you see the fats separating, remove the saucepan from the heat and pour the mixture into the prepared pan (lined with plastic wrap).

  Place in the refrigerator and leave the mixture to set overnight, ideally (at least 1 hour, or place in the freezer if necessary). You can then remove the Panisse mixture from the tray and cut it into sticks (like French fries).

  Deep fryer

  Place the sticks in the deep fryer basket and fry until golden brown.

  If necessary, you can place them in a hot oven before serving.

• Tapenade

  Place all your ingredients (without preserved lemon) in a food processor and blend until smooth and creamy.
  smooth texture. Taste, season with pepper and set aside.

  Add the finely chopped preserved lemon.