Vegetable Prep: Blanch the spring onions in salted boiling water and shock. Pat dry and lightly oil and grill for 30 seconds on each side. Blanch the English peas in salted boiling water and shock in ice water.
For the roasted peppers, cut off the tops and bottoms and run your knife along the inside membrane so as to remove all veins and seeds. Place on a sheet tray skin side up and lather with oil and roast in a 350 degree oven for approx. 18 mins, or until the skin peels away from the flesh. Dice the roasted pepper, half for plate garnish and half for falafel. For the red pepper sauce, reduce all the juice until a syrup is formed and reserve. Season with a touch of salt.
Chickpeas and Falafel:
Soak 1 cup of dried chickpeas overnight. Then simply cook them in water or flavored broth until tender. In a food processor, pulse 2/3 of the cooked chickpeas. Of that 2/3, remove half and continue to puree the rest of the chickpeas with half of the roasted pepper, the juice of 1 lemon, the chopped parsley, and 1T of tahini paste. Once pureed, add the pulsed chickpeas back to the bowl and form small patties to be pan-fried. The reserved 1/3 will be heated with the English peas for plating.
Start by pan-searing the walleye-pike. Keep a bit of pressure on the filets once in the pan so as to keep it flat and this will promote even browning. Pan-sauté the falafel so as to brown on both sides. Heat the English peas, the roasted red pepper dice, Serrano ham dice, and the reserved chickpeas in a small pot with a touch of butter. Place the peas, etc down and put the seared fish on top. Garnish the plate with the roasted pepper falafel, the shaved Serrano ham, the pea tendrils and the grilled spring onions. Drizzle liberally with the red pepper reduction.