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

Directions

• 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.
• Mix together the flours
• baking powder
• salt
• sugar
• egg yolk and buttermilk until you have a paste.
• Whisk the egg white to soft peaks and fold into the paste.
• 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.
• 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.
• Toss the vegetables with the herbs. Top the pancakes with the vegetables and the cod and serve.