Trumpeter with chickpeas in a pot

Trumpeter with chickpeas in a pot

Category: Fish dishes

Ingredients
Trumpeter	200 g
Boiled chickpeas	150 g
Sour cream, mustard, salt, lemon wedges

Cooking method

• Soak the chickpeas and cook until tender.
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• Put the frozen trumpeter in cold water,
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• leave until completely thawed,
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• then in the same water we heat until the hand suffers. Yes, yes, a hand (a brush, not all!) In a pan with a trumpeter and water. We move our fingers, at the same time stir. Of course, we don't let our handle boil, as soon as it becomes unbearable, we quickly stop the execution, cover the pan with a lid. We leave our trumpeter alone for the night, that is, for 12 hours.
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• Then you can eat it right away. Without even cutting!
• But the competition, although I have little chance of winning prizes, so

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• cut into pieces, put in a pot, add and squeeze half a lemon.
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• Put boiled chickpeas on top, add the trumpeter broth, mix,
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• put sour cream with mustard on top - mayonnaise is possible, but we hardly use it. We put in an oven preheated to 180 degrees with a closed lid for 15 minutes.
• Then we take it out, put two slices of lemon on top, cover it with a lid and leave it outside the oven for another half hour.

Cooking program:

oven