Whitebait with Asparagus and Hollandaise Sauce

  • Whitebait with Asparagus and Hollandaise Sauce

Whitebait with Asparagus and Hollandaise Sauce


 Makes 5 x ¼ cup measure fritters



1 tablespoon flour

2 eggs, lightly beaten

250g whitebait, drained

¼ tsp flaky sea salt

pinch freshly ground pepper

1 tablespoon clarified butter

5 lemon quarters


Hollandaise Sauce


Sieve flour onto beaten eggs and whisk together.  Stir in whitebait and seasonings.

Heat frypan or grill plate to medium.

Place clarified butter into frypan and melt.  Drop ¼-cup measures fritter mixture into frypan.  Do not overcrowd frypan.  Cook until edges of fritters are only just cooked.  Turn fritters and quickly brown on the other side.

Drain fritters on paper towels.

Arrange on plates with lemon quarters, asparagus and Hollandaise Sauce.



Hollandaise Sauce

Makes around 360ml

The sediment and liquid at the bottom of the melted butter should not be used as the texture, flavour and appearance of the sauce will be spoilt.



150g butter

3 egg yolks

3 tablespoons water

1½ tablespoons lemon juice

¼ teaspoon flaky sea salt

pinch freshly ground pepper


Place butter in a saucepan set over a gentle heat.  Melt but do not bring to the boil.

Place eggs, yolks and water into bowl and place bowl over a pot of simmering water set over a low heat.  Whisk continuously until the mixture holds the mark of the whisk.

Remove egg mixture from the heat and very slowly add melted butter, whisking all the time, to ensure its incorporation.

Gradually whisk in lemon juice and season to taste.  If you are not serving Hollandaise Sauce immediately, keep it covered with heavy tea towels in a warm part of the kitchen, but off the heat.





Makes 5 serves to accompany Whitebait Fritters



25 asparagus spears

15ml extra virgin olive oil

½ teaspoon flaky sea salt


Line a container with 2 cold, wet tea towels.

Bring a pot of water to the boil.  Place asparagus in a basket, tips facing upwards.  Place basket into water.  When water just returns to the boil remove basket and transfer asparagus to tea towel lined container.  Cover asparagus with tea towels.

Just before serving toss in extra virgin olive oil and salt.