Sauteed whitebait with creamed asparagus and crispy bacon
With Laurent Loudeac
Time: 40 mins
Cost per serve: $8.00
1 rasher bacon, cut into fine stripes
Stalk of 1 bunch of asparagus, chopped, blanche the tips of the asparagus in salted water for 5minutes, then cool down and keep aside
1/2 onion, chopped
1garlic clove, crushed
Salt/pepper to taste
1/2 punnet of micro cress
1 Tbsp oil
1 tsp butter
In a pot put oil and sweat the onion, garlic, then add the asparagus stalk, cover with water and simmer slowly for about 20 minutes.
Once cooked put into a blender and puree until smooth. Add cream, salt pepper to taste and pass through a fine sieve. Set aside and keep warm.
In a pan, sautee off the strip of bacon. When crispy, add butter and then the whitebait. Sautee off quickly and keep aside.
In a soup bowl put 2 or 3 asparagus tips at the bottom. Froth the asparagus cream with a hand blender, pour the froth around then arrange whitebait and bacon on top of asparagus tip, forming a little mount. Garnish with microcress and serve.
(TX: 24 October 2011)