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.
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Ingredients
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2 |
hake fillets |
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As needed: |
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tapioca flour |
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As needed: |
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egg whites |
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As needed: |
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walnut powder |
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salt |
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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.