Gourmet Galettes with sardines and lemon Confit

Gourmet Galettes with sardines and lemon Confit Galettes with sardines and lemon

Gourmet: Galettes with sardines and lemon Confit.

Gourmet: A lap of France: Galettes with sardines and lemon Confit.

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These hearty stuffed buckwheat crepes taste like a holiday in Brittany.

Galettes with sardines and lemon Confit.

Galettes with sardines and lemon Confit.

Ingredients for four servings.

Murielle Rousseau presents 70 recipes from the coast of Brittany, the fascinating impressions of the country and its people. As an additional treat, you manufacturer country typical products. (“Brittany”, Christian Publishing House, 224 P., 29,99 Euros)

For the Galettes:

Gourmet Galettes with sardines and lemon Confit or in

140 g buckwheat flour 1 small Egg 250 ml milk 1 TSP fine salt vegetable oil for the pan.

For the filling:

Owl cupcakes with Oreokeksen.

2 cans sardines in olive oil à 120 g ½ TBSP lemon Confit, pickled lemon, put the peel finely diced 80 g Crème fraîche 1-2 TBSP finely chopped cilantro, fine salt freshly ground black pepper.

Preparation.

1. For the Galettes to the oven to 50 degrees top/bottom heat, or 30 degrees preheat convection. Flour with Egg, milk and salt. The dough may dilute with a little water if it is too thick. Dough 5 Min. beat until it throws small bubbles, and a minimum of 4 hours, best for 24 hours, let it rest.

2. A cast-iron pan with Oil brush and high heat. The Galette half a ladle of dough with a rotary movement evenly in the pan to distribute, and on each side 2 Min. bake. Galettes in the oven to keep warm .

3. For the topping of sardines, drain and mash with a fork. With lemon Confit, Crème fraîche and coriander in a bowl, vigorously stir together. Season with salt and pepper. Each Galette with 2-3 TBSP of sardine Rillette and sprinkle.

4. To Serve Galettes roll and cut in half. Lukewarm in a small dish or in a basket to serve.

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