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Buckwheat Finger-Fish

Difficulty : Medium
4 persons
25 minutes

Ingredients for 4 persons

#1 · Finger-Fish

  • 4 Pure buckwheat galettes with Guérande salt
  • 4 Salmon steaks
  • 1 bunch of basil
  • Olive oil, salt, pepper, Espelette chili pepper

#2 · Red pepper Coulis

  • 2 Big red peppers
  • 2 shallots

#3 · Sautéed vegetables

  • 2 Zucchinis
  • 250g Mini Paris mushrooms
  • Thym, garlic, rosemary (facultative)
  • Olive oil

Preparation

Difficulty : Medium
4 persons
25 minutes

#1 · Finger-Fish

  • Spread and cut strips as large as the salmon steaks.
  • Glaze with olive oil, season the salmon with salt, pepper, chili pepper and basil. Then, roll the salmon in the galette strip.
  • Cook over high heat for 2 minutes on each faces.

#2 · Red pepper coulis

  • Slice and cook the shallots in olive oil. Remove seeds from the red pepper, slice and add it. Add a little bit of water, cover and cook over low heat for about 20 minutes.
  • Mix it in a Blender and season with salt and pepper.

#3 · Assembly

  • Pour a clean round of red pepper coulis, plate nicely the garnish. And then put at the center of the plate the Buckwheat Finger-fish.
Do you like this recipe?
Well, take it away!
William Truong
Culinary Manager at Le Monde des Crêpes

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