Thursday, May 27, 2010

Ruth Pretty Whitebait Fritters

Even though I have done an article on Whitebait - Google is telling me that people are interested in Ruth's recipie only!

So here it is!

Yes it is the same recipie as the TVNZ site - but at least I stripped out the windows characters!
 
Whitebait Fritters 

(Makes 30 cocktail-size fritters or 5 entrée serves) 

Whitebait fritters remains one of the most asked for fingerfood items.  People can't get enough of them. Ruth Pretty catering also frequently serves (as an entrée or lunch dish) whitebait fritters with asparagus and hollandaise sauce.

Ingredients
7g (1 tbsp) flour
2 eggs (lightly beaten)
250g West Coast whitebait (drained and gently washed)
salt and freshly ground pepper
clarified butter or ghee (to cook in) *
juice of 1 lemon
 
Method
 
Sieve flour onto beaten eggs and lightly whisk together.
Stir in whitebait and seasonings
Heat a small amount of clarified butter in a heavy frypan and using a teaspoon (for cocktail sized fritters) drop fritter mix into hot clarified butter.  For entrée serves divide mixture into five and cook 2 or 3 serves at a time.
Fry quickly on one side, only until egg mixture sets.  (Do not wait for whitebait to go white.)
Turn fritter and quickly brown on other side.
Drain fritters on paper towels and squeeze lemon over fritters.
Season with salt and pepper before serving.
* Clarified butter or ghee is great to use when frying (or barbecuing) as it doesn't burn.
 
Asparagus with Hollandaise Sauce
(Serves 10 )
 
Ingredients

750g asparagus (prepared)
salt
Hollandaise Sauce

Method

Bring a large pot of water to the boil.  Add a pinch of salt.

Plunge asparagus into boiling water and cook (uncovered) until tooth tender but not soft. 

Drain.

If you need to keep asparagus warm:  line a bowl or container with folded wet but cold teatowel and place asparagus in the bowl wrapped in the tea towel.
Serve drizzled with Hollandaise Sauce.

Method 

Place egg yolks and water into a large heatproof bowl and place over a pot of simmering water, whisking continuously until mixture is light and fluffy.

With water still only just simmering, drop by drop and very slowly, pour melted butter*, into egg yolk mixture whisking all the time to ensure its incorporation.  When you have used up all the butter the sauce should be silky and smooth.

Gradually whisk in lemon juice and season to taste.  If you are not serving the Hollandaise Sauce immediately, keep it covered with a heavy teatowel, for up to say 30 minutes, placed in a warm part of the kitchen but away from stove top.

* Discard sediment and liquid at the bottom of the melted butter.



No comments: