I’m sharing this anyway because the vegan galette batter turned out quite well. Otherwise, let’s be honest—the fava beans are meh.

For 4 people:

For the Galette Batter:

• 150g buckwheat flour
• 50g high gluten flour or “00” flour(Anything with a W index above 270 will work—the idea is to make it sturdy.)
• 30cm strip of kombu seaweed
• 1/2 liter water

For the Filling:

• 2 turbot fillets
• 100g pre-cooked and peeled fava beans
  (or 400g whole fava beans—but really, they don’t add much here.)
• 300g pink onions
• 2 tablespoons Chardonnay vinegar
• 2 tablespoons soy sauce
• 12 sprigs of chives

Instructions

Make the Galette Batter (No Eggs—Yes, No Eggs!)

The trick is using the slight gelling boost from the kombu seaweed.

1. Rehydrate the seaweed over low heat, covered, for about 40 minutes.
2. Strain the broth and gradually add it to the flours, mixing until smooth. Let the batter rest while preparing the filling.

Prepare the Onions:

1. Slice the onions into strips.
2. Sauté over medium heat for 5 minutes until golden.
3. Deglaze with the vinegar, cook another 5 minutes, then deglaze with soy sauce.
4. Cook for another 5 minutes and keep covered until ready to plate.

Cook the Turbot:

1. Cut each turbot fillet into two pieces.
2. Sear in a bit of olive oil over medium heat.

Timing Tip:

Start cooking the turbot 1–2 minutes before making the galettes so both are ready to serve at the same time.

Recommended Plating:

1. Fold the galette: first fold 1/4 of the vertical edge, then 1/4 of the horizontal edge.
2. Place the fish inside, followed by the other garnishes.
3. Finish with chopped chives sprinkled on top