KEY POINTS:
Serves 4 as a starter
For the sauce:
2 tbsp butter
2 shallots, finely chopped
2 cloves of garlic, finely chopped
1 cup of chardonnay
300ml cream
freshly grated nutmeg
sea salt and freshly ground green peppercorns
For the rest:
400g of whitebait
200g of fresh tagliolini (very narrow strips of pasta)
Freshly grated parmesan cheese
Finely chopped flat leaf parsley or chervil
1) Make the sauce by melting the butter in a medium-sized saucepan and add the shallots to the butter. Add the garlic and wine and reduce by boiling to half the amount.
2) Add the cream and peppercorns and reduce again for a few minutes.
3) Add salt and nutmeg to taste and keep warm.
4) Cook the pasta until al dente and drain. Cook the whitebait in the hot sauce for one minute.
5) Twirl the pasta into the centre of four warm plates, pile whitebait on top, spoon on some sauce and top with parmesan and parsley.
- Detours, Hos
