In a medium bowl whisk in the flour, water, Extra Virgin Olive Oil from Spain, eggs and salt. Let rest for 30 minutes.
Line ½ sheet pan with parchment paper and coat evenly with Extra Virgin Olive Oil from Spain including all edges of the sheet pan.
Pour batter into the center of the prepared sheet pan, tilt pan until evenly distributed over the entire sheet pan.
Bake the socca for 10 to 12 minutes. Once cooked the socca should be fairly flexible in the middle but crispy on the edges.
Remove from sheet pan and parchment paper, slice and serve.
For the Salmon: Allow salmon to come to room temperature, season generously with salt.
Place the aromatics: garlic, thyme, lemon zest, coriander and bay leaves, in cheesecloth, and tie into a sachet.
Add Extra Virgin Olive Oil from Spain and sachet to a straight sided sauté pan. Bring to medium heat, about 150°F, then remove from heat and allow to sit for 15 minutes.
Add salmon fillet to the pan with Extra Virgin Olive Oil from Spain. Allow the fish to cook slowly for 20 to 30 minutes away from heat. Remove fish using a fish spatula.
For the Canned Chickpeas: Add 1 tablespoon of Extra Virgin Olive Oil from Spain to a small heavy-bottomed saucepan over medium heat.
Add shallots, season with salt and pepper, cook gently until softened, no color, about 3 minutes.
Raise heat to medium-high. Add garlic, cumin, red pepper flakes and stir to combine. Let sizzle without browning for approximately 1 minute.
Add chickpeas, let them heat through. With a fork or wooden spoon, crush about ½ of the chickpeas. Stir well, taste and adjust seasoning.
Add 2 tablespoons of water, or bean cooking liquid reserved. Let mixture simmer briskly for a minute or two.
Stir in reserved lemon juice to taste and 2 tablespoons Extra Virgin Olive Oil from Spain. Add parsley chiffonade and mix well.
For the Poached Egg: Place fridge temperature egg in 167°F/75°C water using an immersion circulator, cook for 13 minutes. If you are using a room-temperature eggs, the cooking time will be slightly shorter.
For the fresh Chickpeas: Bring a small pot of water to boil over high heat.
Peel and remove chickpeas from pod. Just before blanching the chickpeas, add 1 tablespoon of salt to the boiling water. Salt helps maintain color and improve flavor, but it may be omitted if you wish.
When the vegetables are done, quickly remove them from the boiling water with a slotted spoon and plunge them into the ice bath to stop the cooking process.
Sauté in 1 teaspoon of Extra Virgin Olive Oil from Spain, salt and pepper to taste. Reserve and keep warm.
To Finish: On warm plate, place ¼ of smashed chickpeas and place 1 portion of salmon in middle of plate followed by ½ a poached egg, place socca on side of plate next to salmon, garnish with 1 tablespoon of fresh chickpeas.
Add a pinch of maldon sea salt and drizzle generously with Extra Virgin Olive Oil from Spain.
Source: Ed Brown, as presented at the 2018 Menus of Change® conference. Published with permission of the author. All rights reserved.
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Egg, large 2 ea.
4 Tbsp. Chickpeas, fresh, peel, pod removed
Maldon salt as needed
2 cups Chickpea flour
4 cups Water
8 Tbsp. Extra Virgin Olive Oil from Spain
2 ea. Eggs, beaten
Salt as needed
For the Salmon
16 oz. Skuna Bay Salmon, boneless, skinless
filet, cut into 4 oz. portions
Salt as needed
3 ea. Garlic cloves, peeled
1 bu. Thyme
2 ea. Lemon, zest and juice of, juice reserved
1 Tbsp. Coriander seeds, toasted
2 ea. Bay leaf
2 ½ cups Extra Virgin Olive Oil from Spain
For the Canned Chickpeas
3 Tbsp. Extra Virgin Olive Oil from Spain
2 ea. Shallots, peeled and diced
Salt as needed
Ground black pepper as needed
2 ea. Garlic cloves, peeled and diced
½ tsp. Red pepper flakes
½ tsp. Cumin
4 Tbsp. Chickpeas, canned, rinsed in cold water
2 Tbsp. Water
2 Tbsp. Parsley, finely chopped
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