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Kache de Sarrasin pour Potages
Created by Chef Juliette
Buckwheat baked until tender, stripped of its crust, buttered while hot, chilled, stamped into small roundels, and browned in clarified butter: a modest garnish with real spine for the soup bowl.
Kache de sarrasin pour potages (buckwheat roundels for soups) teaches the discipline of texture. The buckwheat must begin as a stiff paste, not a pourable batter, because everything that follows depends on its holding a clean edge once cold. That is the one true thing to know before touching a pan.
The original stood inside a brigade: a saucier and a stockpot supplied the potage, while another cook filled a large Charlotte-mould, cooled a tray, and stamped a service batch. Your honest equivalent is a 3-cup straight-sided baking dish, one small tray, and three-eighths of the original pound of grain. The large mould and brigade quantity are scaffolding, so they go. The long bake, the sacrificial crust, the butter worked into the hot centre, and the final colouring in clarified butter are the dish, so they stay. One cook, one stove, one evening.
When it is right, each roundel has a nutty, tender middle enclosed by a thin bronze skin, sturdy enough to sit in a potage without immediately surrendering. Guard the stiffness of the first paste; the rest is patient work.
Ingredients
concassé buckwheat groats
Quantity
1 cup (240 ml / 170 g)
roughly broken rather than ground
tepid water
Quantity
1¼ to 1½ cups (300 to 360 ml / 300 to 360 g)
fine salt
Quantity
¾ teaspoon (3.75 ml / 4 g)
| Ingredient | Quantity |
|---|---|
| concassé buckwheat groatsroughly broken rather than ground | 1 cup (240 ml / 170 g) |
| tepid water | 1¼ to 1½ cups (300 to 360 ml / 300 to 360 g) |
| fine salt | ¾ teaspoon (3.75 ml / 4 g) |
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