Ingredients

• 200 g Desalted cod
• 200 g Flour
• 120 g Clean chanterelles
• 120 g Clean porcini
• 10 g Brewer's yeast
• 1 pc Apple Braeburn
• 1 pcs Egg
• Lemon
• thyme
• Peanut oil
• sugar
• Extra virgin olive oil
• salt

Stem the yeast in 80 g of lukewarm water, add the flour, a pinch of salt, one of sugar and the egg and mix well. Let the batter rest for 15-20 'above or near a heater.

If the batter is too thick, you can stretch it adding another 10-15 g of water. Slice porcini mushrooms and chanterelles very finely, pick them up in a bowl and toss them with a drizzle of extra virgin olive oil, a few drops of lemon juice and a tuft of thyme leaves. Divide the cod into pieces of about 15 g each.

Cut the apple into chunks of 15-20 g. Combine the chunks of apple and cod, place them on the prongs of the fork, dip them in the batter and let them drip a little to remove the excess batter.

Fry the pairs of pieces of apple and cod in plenty of hot peanut oil until completely browned. Drain on kitchen paper and sprinkle with salt. Distribute the mushrooms into slices, complete with the pancakes, decorated to taste and serve immediately.

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