Buckwheat pancakes are a great example of a traditional gluten free dish.
Preparation time
over 2 hours
Cooking time
10 to 30 mins
Serves
Serves 4
Ingredients
- 225g/8oz salt cod fillet
- 150g/5½oz buckwheat flour
- 50g/1¾oz chestnut flour
- 1 tsp baking powder
- 1 large free-range egg, separated
- pinch salt
- pinch caster sugar
- 200ml/7fl oz buttermilk
- 2 tbsp vegetable oil
- 1 garlic clove, finely chopped
- 2 tbsp sweet chilli sauce
- 2 tbsp dry sherry
- 1 tbsp light soy sauce or tamrari
- 1 tbsp sesame oil
- 1 carrot, peeled and julienned
- 1 parsnip, peeled and julienned
- small bunch fresh coriander, finely chopped
- small bunch fresh mint, finely chopped
Method
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Put the cod in a bowl and cover with cold water. Cover and leave to soak, in the fridge, for 12 hours, changing the water at least once.
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Mix together the flours, baking powder, salt, sugar, egg yolk and buttermilk until you have a paste.
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Whisk the egg white to soft peaks and fold into the paste.
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Heat a tablespoon of the vegetable oil in a frying pan and cook spoonfuls of the mixture for 1–2 minutes on each side, until puffed and golden. Keep the pancakes warm in a low oven.
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Drain the fish and pat dry. Heat the remaining vegetable oil in another frying pan and sear the cod for 2 minutes on each side. Add the garlic, chilli sauce, sherry, soy and sesame oil and cook for a couple of minutes to glaze the fish. Remove the fish from the pan and flake into chunks.
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Toss the vegetables with the herbs. Top the pancakes with the vegetables and the cod and serve.