Serves 6
Whitebait is a treasured delicacy in New Zealand - its wonderful taste piqued by its limited season and availability. As always, herbs and lemon enhance the flavour and along with young, fresh asparagus celebrate the arrival of spring.
2 tbsp olive oil
2 tbsp soft butter
600g whitebait (100g per person)
Flaky sea salt and freshly ground black pepper
Mixture of micro or baby herbs - try basil, rocket, Italian parsley, bull's blood beet, mizuna - all mixed together
2 bunches fresh asparagus, blanched and refreshed, trimmed
1 pickled lemon, rind only, cut into fine strips
Avocado oil to drizzle
Juice of 1 lemon
1 Heat a large non-stick pan over a high heat. Add the olive oil and butter and swirl around until the butter has melted and is beginning to turn brown.
2 Add the whitebait and saute until just cooked through, then season with salt and pepper.
