Pike Perch Fillet with Lavender Crust and Fried Chickpeas

Lavender flowers in the crust, covering the juicy fish fillet – accompanied by fried chickpeas and a rich sauce, a very special kind of pleasure.

Lavender is a plant of hot and dry areas of Southern Europe. Its name derives from the Latin “lavare,” meaning “to wash away,” referring to its use in soaps and bath essences. Especially in France and England, the plant enjoyed growing popularity from the 15th century. Lavender oil, extracted from the flowers, perfumed the lives of the rich and distinguished. Even in eau de cologne, the real cologne, you can find enough of its aroma. Claudia Heissenberg learned from Christof Lang, owner and chef of the restaurant “La Bécasse” in Aachen, that lavender can taste great.

Soak the chickpeas in water for 24 hours.

For the lavender crust, dice the baguette and grind it in a hand mixer to coarse breadcrumbs. Heat 150 grams of butter in a saucepan, stirring throughout, and when just liquid, add to the breadcrumbs. Add one egg yolk, the lavender flowers, salt and pepper and mix everything together thoroughly. Place in a square baking dish lined with plastic wrap and set aside to cool. (This is a great way to cut the crust later. You can also press it directly onto the fish fillets). Blanch the chickpeas in salted water for ten minutes and pour into a sieve. Cool briefly

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