serves
1
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
1
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 150 g French buckwheat flour
- a pinch of rock salt
- 1 egg
- 300 ml water
- 30 g spinach
- 2 tbsp béchamel
- 3 slices of ocean trout
- 5 baby capers
- 1 tbsp baby herbs
- 1 lemon wedge
- olive oil
- ¼ avocado, thinly sliced
- 1 poached egg (optional)
Resting time 24 hours
Instructions
Mix the buckwheat flour, egg, salt and 150 ml water by hand in a big bowl. Cover bowl with cling wrap and place in the fridge for 24 hours.
After 24 hours add another 150 ml of water and mix it all.
Heat a large frypan for 3 minutes with a little bit of oil. Add around 120 ml of the mixture in the pan and play with the pan to spread mixture everywhere.
Add spinach and béchamel and let everything cook for 2 minutes. Fold in the sides of the crêpe to make a square and place the galette on a plate.
Add the slices of ocean trout, along with your lemon, avocado and egg, if using. Finally, top with the baby capers, herbs and a drizzle of olive oil. Voila, enjoy your homemade galette!
This recipe comes from . For more, check out our interview with the owner Alejandro Jara .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
