[France] How to cook Ocean trout galette with capers
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)
