Olive oil poached salmon with chickpeas three ways

Soca: mix beaten eggs, water and olive oil, add chickpea flour and salt to a thin batter.

Pour into a parchment-lined, greased pan and bake at 350 degrees about 12 to 15 minutes, until the centre is cooked and not wet.

Flip the soca out, peel off the parchment and cut into circles or any shape.

Heat hojiblanca olive oil to about 112 to 115 degrees, checked with a thermometer.

Tie bay leaves, lemon zest, garlic and thyme in a cheesecloth sachet and steep it in the warm oil at least 15 minutes.

Lower the room-temperature salmon into the oil and poach gently, never letting the oil exceed about 110 to 112 degrees; move the pan off to the side so the pilot light keeps it warm. It can stay for hours without overcooking.

Sweat shallots in a fair amount of olive oil without colour; when translucent add garlic, pumen (as transcribed) and red pepper flakes to soften.

Add the cooked chickpeas and some water (or chicken stock, or the chickpea cooking water); as they soften, smash about half with a fork and cook a few minutes.

Season with salt and plenty of black pepper; finish with a little lemon juice and plenty of fresh parsley.

Blanch and shock the fresh chickpeas, then warm them gently in olive oil without colouring, keeping them green and shiny.

Optionally saute the soca circles in olive oil for a little colour; set one just off centre on the plate.

Stir a little more olive oil into the chickpea mixture to smooth it and spread it on the plate; top with the salmon and plenty of fresh chickpeas.

Add half a medium-rare egg cooked about eight minutes, a sprinkle of salt, a dribble of olive oil and one grind of black pepper.