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Seafood Recipes |
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Sauteed Whitebait with Asparagus and Beurre Blanc Sauce |
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While many argue that you can't beat good ol' whitebait fritters with plain white bread and butter, if you want to try something a little bit special then this is the recipe for you! And if making the beurre blanc sauce seems like a bit too much effort, then why not try using a refreshingly tangy Lime Hollandaise sauce instead. . . . |
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Beurre Blanc Sauce: |
- 50ml White Wine
- 50ml White Wine Vinegar
- 1 Shallot, chopped
- 8 Peppercorns
- 1 Bay Leaf
- 100ml Cream
- 250g Butter, cold and cut into 1cm squares
- Salt and Pepper
- Squeeze of Lemon juice
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Method: |
- Place the wine and vinegar in a saucepan, add the shallot, peppercorns and
bay leaf.
- Place on medium heat and reduce the wine and vinegar by
three-quarters.
- Add the cream and reduce by half.
- Cool slightly then return to very low heat.
- Whisk in the butter piece by piece until fully incorporated and silky
smooth in appearance.
- Strain the sauce through a fine sieve and discard the solids.
- Taste the beurre blanc sauce and season with salt and pepper, and a
squeeze of lemon juice if required, and keep covered, in a warm place (once it
is cold it cannot be re-heated as it will separate).
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Whitebait and Asparagus: |
- 40g Asparagus Spears
- 400g Whitebait (dried with a towel)
- 500g Flour
- Avocado Oil
- Butter
- Salt and Pepper
- Buerre Blanc Sauce (or Lime Hollandaise)
- Lemon wedges to garnish
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Method: |
- Place a large saucepan of salted water on high heat, when boiling add the
asparagus. Cook for 4-5 minutes.
- In batches place the dried whitebait in a sieve and cover with heaps of
flour, shaking sieve until all whitebait are completely covered in a thin film
of flour.
- Add cooking oil and butter to a very hot pan and immediately add the
whitebait, cooking for about a minute on each side until lightly golden.
- Remove and keep warm while you finish cooking the rest.
- Divide the cooked asparagus onto warm plates and top with the sauteed
whitebait.
- Spoon over liberal amounts of Beurre Blanc Sauce (or Lime Hollandaise) and
finish with a squeeze of lemon juice.
- Serve garnished with lemon wedges and a green salad.
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Serves: 8 as an entree |
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