Definitely my favourite whitebait recipe. This is a very classy starter.
Ingredients
For the whitebait with watercress pesto & buerre blanc
- 500g fresh whitebait — rinsed and drained
- 2 tablespoons olive oil
- Salad greens, to serve
- Lemon wedges, to garnish
For the WATERCRESS PESTO
- 2 cups watercress
- 1⁄4 cup cashews
- 1⁄4 cup finely grated parmesan
- 1⁄2 clove garlic
- 1⁄2 cup olive oil
- Salt and ground black pepper, to taste
For the BEURRE BLANC
- 1⁄2 cup dry white wine
- 2 tablespoons lemon juice
- 2 tablespoons cream
- 2 teaspoons very finely diced shallots
- 100g butter — diced and chilled
- A pinch of cayenne pepper
- Salt and ground black pepper, to taste
Method
For the whitebait with watercress pesto & buerre blanc
- To make the Watercress Pesto, blitz all the ingredients in a food processor.
- To make the Beurre Blanc, place the wine, lemon juice, cream and shallots in a saucepan and bring to a simmer over a medium-high heat.
- Reduce the heat and simmer for 4–5 minutes until reduced by about three-quarters.
- Reduce the heat to low and whisk in one cube of butter at a time, waiting until each is melted before adding the next. Once all the butter has been incorporated the sauce will have a thick, luxurious texture.
- Add the cayenne pepper. Taste and adjust seasonings. Set aside.
- To cook the whitebait, heat the oil in a large pan over a medium-high heat. Add the whitebait and fry for 45–60 seconds, swirling the pan.
- Gently stir in as much Watercress Pesto as you like, then stir in the Beurre Blanc.
- Divide the salad greens between 6 small plates or ramekins, top with the whitebait mixture and serve each with a wedge of lemon.