Series 1 Episode 3 - Sautéed Whitebait
Sautéed Whitebait w/ Fresh Asparagus and Beurre
Serves 8 Entrée size portions
Beurre Blanc Sauce
50ml White Wine
50ml White Wine Vinegar
1 Shallot ( 1 Tbl )
1 Bay Leaf
250g Butter ( cold and cut into cm squares )
- Salt and Pepper
- Squeeze of Lemon juice
Place the wine and vinegar in a saucepan. Rough chop the shallot and add to the liquid with the peppercorns and bay leaf. Place on medium heat and reduce the wine and vinegar by three-quarters. Next add the cream and reduce by half. Cool slightly then return to very low heat. Now whisk in the butter piece by piece until fully incorporated and silky smooth in appearance. Now 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. The Beurre blanc will keep in this form for a couple of hours if kept covered in a warm place. Once its cold it can't be reheated as it will split.
Plating and Serving
40g Asparagus Spears
400g Whitebait ( dried with a towel )
- Cooking Oil
- Butter ( for cooking )
- Salt and Pepper
- Buerre Blanc Sauce
- Lemon wedges to garnish
Place a large saucepan of salted water on high heat for cooking
the asparagus. Once boiling, add the asparagus. Now take a skillet
or sauté pan and bring up to high heat. In batches place the
dried whitebait in a dry sieve and cover with heaps of flour.
Shaking the sieve, remove all the flour from the whitebait, leaving
just a micro covering on each individual whitebait. Now add cooking
oil and butter to the pan and immediately add the whitebait. Cook
for about a minute on each side, until slightly golden. Remove and
keep warm while you finish cooking the rest. The asparagus will be
cooked after 4-5 minutes.
To plate, divide the cooked asparagus onto warm plates and top with the sautéed whitebait. Spoon around liberal amounts of Beurre Blanc Sauce and finish with a squeeze of lemon juice. Serve.