Coachman Whitebait (thanks to Des Britten)
- whitebait (as much as you can afford!)
- salt and pepper
- 2 cups chicken stock
- juice of 1 lemon
- ½ clove garlic
- chopped parsley
- lemon wedges
Drain and dry whitebait - leave in sieve in fridge.
Add 6mm clarified butter to the base of a heavy fry pan Heat pan until smoking. When smoking, lightly dust whitebait with flour (don't touch the whitebait). Toss into pan for 2 minutes. Remove with slotted spoon.
Tip out butter, leaving a teaspoonful. Add half teaspoon of flour and stir in. Add 2 cups of chicken stock. Add lemon juice, garlic and parsley.
Pour over and serve.