Blé noir or sarrasin grows easily in southern France, even in poor soils. Farmers often grow a strip of the red-stemmed plant for their bees to forage its pink and white flowers. At the end of summer the dried seed is fed to livestock or is ground to make buckwheat flour.
Its distinctive earthy, slightly bitter taste is unique and the flavour goes superbly well with fish, hence blinis and caviare. But also try a smoked fish pâté or a selection of smoked fish and
Sift the flours, baking powder and salt into a bowl. Stir in the egg yolk and gradually add the milk, lemon juice and melted butter. Whisk the egg white until stiff and fold into the batter.
© 1987 Geraldene Holt. All rights reserved.