Tempura of whitebait and vegetables
500g small fish whitebait or small anchovies
1 tbsp flour
2 tbsp water
1 tbsp corn flour
salt and pepper
Blanch the vegetables and rinse with cold water to retain the colour.
wash and dry the fish well.
Make a thin batter from the egg, flour, corn flour and iced water. Add a little salt and pepper.
This batter should be made just before using.
Dip the vegetable piece by piece in the batter and fry in hot fat(170 ° C) drain on kitchen paper and serve with the sauce.
dip the fish in flour then in the batter and fry until golden brown and crispy.
serve also with lemon wedges.
2 egg yolks organic
4 dl new young olive oil extra virgin but not to heavy in taste
5 gr salt
juice of 1 lemon
Mix the egg yolks in the pestle and mortar and add the olive oil drop by drop until becoming thicker add a few drops of the lemon juice and continue adding the olive oil. Carry on in this way until a thick mayonnaise adding lemon juice when necessary.
Place in a bowl.
Crush 2-3 cloves of garlic in the pastel and mortar with a little salt add to the mayonnaise season to taste.
and this with langoustines , even more delicious