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Poached hake with beetroot cocktail: Yotam Ottolenghi’s egg white recipes | Food

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OMy perception of egg whites has changed. They were mostly associated with meringues or other light and airy desserts, having made mayonnaise, say, which left them superfluous. Nowadays, however, they are considered so useful that they are even sold in cartons. Either we all produce a lot of sour whiskey or we finally realize how useful whites are in all kinds of ways. Here are two of my latest discoveries: velvety fish and chewy pancakes – plus something to greet them.

Hake masala with coconut milk and crispy onions

The Chinese method of marinating fish or meat in egg white and poaching it is known as veloutage. It creates a protective barrier that retains moisture and keeps the flesh tender, making the protein smoother and silkier. You can swap the hake here for any meaty fish or chicken.

Preperation 40 minutes
Marinate 30 minutes
to cook 55 minutes
Serves 4

1 tablespoon of egg white
1 tablespoon of cornstarch
1 tablespoon of rice wine
(or sake or white wine)
500g of skinless hake fillets, cut into 3 cm thick pieces
90 ml olive oil
2 onions, peeled and finely chopped (330g)

For the masala
2 teaspoons of cumin seeds
1 teaspoon of turmeric
½ teaspoon of carambola seeds
(AKA ajwain, or fennel or anise seeds)
2 teaspoons of coriander seeds
1 tablespoon of Kashmiri pepper powder
20g of ginger, peeled and coarsely chopped
4 cloves of garlic, peeled and coarsely chopped
2 teaspoons of tomato paste
1 teaspoon of soft brown sugar
50g Thai basil
, chosen
500 ml of chicken broth
200 ml coconut milk


To serve
70 g store-bought crispy onions
1 lime
, cut into quarters

In a medium bowl, whisk egg white, cornstarch and rice wine until combined. Add the fish, toss gently to coat and marinate for 30 minutes.

Meanwhile, prepare the masala paste. Put the first nine ingredients in the small bowl of a food processor, add 30 g of Thai basil and 50 ml of water, then mix until you get an almost smooth paste.

Fill a small saucepan with 1½ liter of water and bring to a boil. Add a third of the marinated fish to the pan – use a skimmer – and let stand for 20 seconds: the fish should become opaque but not fully cooked. Using the slotted spoon, remove the fish from the water and place it in a colander over a bowl. Repeat with the rest of the fish in two batches.

Put a large sauté pan with a lid on medium-high heat and pour in the oil. Once hot, add the onions and cook, stirring occasionally, for 15 minutes, until deeply caramelized. Add masala paste and fry, stirring frequently, for 10 minutes, until fragrant. Pour in the chicken broth, half the coconut milk and a teaspoon and a quarter of salt, and cook over medium-high heat for 20 minutes, until thickened. Gently fold in the fish and the remaining 20g Thai basil leaves, then remove from the heat, cover and let stand for five minutes.

Transfer the fish to a large bowl, top with fried onions and serve with a bowl of the remaining coconut milk and lime wedges on the side.

Soft pakora pancakes with avocado salsa

Poached hake with beetroot cocktail: Yotam Ottolenghi’s egg white recipes |  Food

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Yotam Ottolenghi pakora pancakes with avocado salsa. Photography: Louise Hagger / The Guardian. Food styling: Emily Kydd. Accessories styling: Jennifer Kay. Food assistant: Valeria Russo.

These lightly spiced pancakes have all the joy of a pakora without the frying. If you prefer, serve them with a green Indian chutney instead of the salsa. To get ahead, prepare the vegetables the day before and refrigerate.

Preperation 30 minutes
to cook 1 hour
Makes 8

100g of flour
100g of self-rising flour
tsp ground turmeric
200 ml of cold water
10g of ginger
, peeled and grated
3 cloves of garlic, peeled and crushed
Salt and black pepper
1 small hispi cabbage (or half a large one), seeded and thinly sliced ​​(200g)
1 carrot, peeled and coarsely grated (120g)
10 spring onions, thinly sliced ​​(175g)
5 egg whites (150g)
40 ml olive oil
150g Greek style Yogurt, to serve

For the salsa
3 large avocados, pitted, peeled and cut into 1½cm (530g) pieces
2 limes, 1 squeezed, to obtain 1 tablespoon, the other cut into quarters
1 tsp of Aleppo pepper (or ½ teaspoon of regular chilli flakes), plus an extra pinch to finish

In a large bowl, combine the two flours with the turmeric. Add the water, ginger, garlic, a teaspoon and a quarter of salt and a good grind of pepper, and mix to make a paste. Stir in the cabbage, carrot and spring onions, then set aside.

Beat egg whites in a stand mixer on medium speed for about four minutes, until stiff peaks form. Using a spatula, mix one-third of the beaten egg whites into the pancake batter until well incorporated and loose, then gently fold in the remaining egg whites in two batches, until ‘so that the dough is foamy.

Put a small frying pan of about 15 cm on medium heat. Once hot, pour in a teaspoon of olive oil, swirl it around, then pour in 120g of paste. Using a spoon, gently roll out the dough so that it covers the bottom of the pan, then cook for four minutes, until golden brown on the underside and small holes begin to appear. on top. Gently flip the pancake and cook for another three minutes, until cooked through and golden on the other side. Transfer to a wire rack, cover with a tea towel to keep warm and repeat with the rest of the dough.

Meanwhile, prepare the salsa. In a small bowl, combine the avocado, lime juice, allspice and half a teaspoon of salt and set aside.

Place the pancakes on a large platter, sprinkle with additional chili and serve with the salsa and yogurt in two bowls next to them.

Beet sour

Poached hake with beetroot cocktail: Yotam Ottolenghi’s egg white recipes |  Food

 |  Latest News Headlines
Beet sour from Yotam Ottolenghi.

Cocktails are a great excuse to use egg whites. This one is the brainchild of Léo Coquand, the very talented bartender at our Spitalfields restaurant. Leftover beetroot crisps keep for a long time in an airtight jar and make a delicious, sweet snack.

Preperation 5 minutes
to cook 15 min
Dehydrate 1 hour

For the beet syrup
250g caster sugar
250 ml of water
160g beet
, garnished and cut into a tail, then thinly sliced ​​into circles

For the beetroot sour
100 ml pisco, silver tequila or white rum
50 ml beet syrup
(see above and method)
50 ml lemon juice
¾ tablespoon of apple cider vinegar
2 egg whites
60g ice cubes

Heat the oven to its lowest position, around 50 ° C.

Put all the syrup ingredients in a medium saucepan, bring to a boil over medium heat, then simmer, stirring the saucepan gently from time to time, for 15 minutes. Filter into a bowl and allow the beetroot and its juice to cool. Place a rack on a baking sheet covered with baking paper, place the beet slices flat on top and dry in a low oven for about an hour (or leave overnight at room temperature).

Place the pisco, syrup, lemon juice, vinegar and egg whites in a cocktail shaker (or glass jar with lid), and shake until frothy. Add the ice cubes, shake vigorously until cool, then filter into two glasses and serve topped with a beetroot crisp.

The Guardian aims to publish sustainable fish recipes. For reviews in your area, check: United Kingdom; Australia; WE.

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