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Hunger for the Wild

TV ONE

Series 1 Episode 3 - Sautéed Whitebait


Sautéed Whitebait w/ Fresh Asparagus and Beurre Blanc Sauce
 
Serves 8 Entrée size portions

Step 1.

Beurre Blanc Sauce

Ingredients.....

50ml   White Wine
50ml  White Wine Vinegar
1   Shallot ( 1 Tbl )
8  Peppercorns
1  Bay Leaf
100ml  Cream
250g  Butter ( cold and cut into cm squares )
-   Salt and Pepper
-  Squeeze of Lemon juice

Method.....

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.


Step 2.

Plating and Serving

Ingredients.....

40g  Asparagus Spears

400g  Whitebait ( dried with a towel )
500g  Flour
-   Cooking Oil
-   Butter ( for cooking )
-  Salt and Pepper

-   Buerre Blanc Sauce
-   Lemon wedges to garnish


Method.....

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.


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