Ingredients 150 g buckwheat flour 100 g plain flour 5 g salt 1 large egg 300 ml whole milk 100 ml water 2 tbsp vegetable oil 1 tsp mustard seeds 1 tsp fennel seeds 2 garlic cloves , chopped 4 spring onions , chopped ½ Hispi cabbage , shredded ½ bunch parsley , chopped 6 radishes , sliced 150 g Morteau sausage , sliced 100 g Alsace pork belly , sliced 1 egg + 1 extra yolk 1 clove garlic 1 tbsp Dijon mustard 200 ml vegetable oil 2 tsp capers 2 cornichon 1 lemon , zest and juice ½ bunch parsley 1 cucumber 60 ml water 40 ml cider vinegar 20 g sugar 1 tsp mustard seeds 1 tsp fennel seeds 1 tbsp Dijon mustard 2 tsp cider vinegar 1 pinch black pepper 60 ml vegetable oil 1 frisée lettuce , picked down ½ bunch parsley , chopped 50 g Jambon de Paris | Method
For the pancake batter - In a large bowl, whisk together the buckwheat flour, plain flour and salt. Add the egg, milk and water and whisk until thoroughly combined and slightly aerated.
For the filling - Heat the oil in a large frying pan over a medium heat. Sauté the spices, garlic and onion for 1 minute until fragrant, add the cabbage, season with salt and pepper and cover with a lid and allow to wilt for 2 minutes. Remove the lid, stir in the parsley and radishes and remove from the heat. Once cool, fold into the pancake batter.
For the gribiche mayo - Place all the ingredients into a stick blender jug. Insert the blender and blend on full power, slowly drawing the head of the blender up through the mixture to create a thick, smooth mayonnaise. Taste and adjust the seasoning. Fill a squeezy bottle with the mayo.
For the pickled cucumber - Using a peeler, slice the cucumber into long ribbons along its length, avoiding the wet core, and place into a large bowl. Add a pinch of salt and mix well.
- Bring the remaining ingredients to a boil in a small saucepan and pour over the cucumber ribbons. Mix well and leave to cool to room temperature.
For the salad - In a large bowl, whisk together the mustard, vinegar, pepper and oil with a pinch of salt and sugar. Taste and adjust the seasoning. Place the Frisée lettuce on top but don't mix it yet.
To cook the pancake - Place a large frying pan over a medium heat. Lay out the slices of Morteau sausage and Alsace bacon, so you cover the entire pan and cook for 4-5 minutes, until the fat has started to render and the meat has started to colour.
- Ladle in the pancake batter mix and spread evenly to cover the pan in an even layer ½cm thick. Cook for a further 3 minutes and then, carefully flip the entire pancake using a plate or pan lid. Cook on the other side for 5 minutes.
To serve - Flip the pancake back over onto a chopping board. Cut into 6 wedges. Dress the frisée salad in the bowl. Squirt the mayo over the pancake in a big zig zag pattern, dress with a little frisée, jambon and serve!
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