Hake pan-fried in chestnut or walnut powder
This is a preparation that is sure to be popular in the autumn. The use of tapioca means this component is also gluten-free.

Ingredients
2 |
hake fillets |
|
As needed: |
|
tapioca flour |
As needed: |
|
egg whites |
As needed: |
|
walnut powder |
|
|
salt |
|
|
pepper |
Preparation method
- Season the hake fillet with salt and pepper, lay it on kitchen paper and pat dry.
- Dredge the fillets first in the tapioca flour, then in the egg white, and lastly in the walnut powder.
- Then pan fry in clarified butter or oil over a moderate heat until golden brown on both sides.
Serving suggestions
- As a main course with a warm dressing of verjuice.
- As an entremets with components of rocket, broccoli, and ponzu.
- As a main dish served with components of celeriac and/or pumpkin.