Whitebait with tagliolini

Name: Whitebait with tagliolini
Yield: 4
Ingredients: 2 Tbsp Butter; 2 Shallots, (finely chopped); 1 cup Chardonnay; 2 cloves Garlic, (finely chopped); 300 ml Cream; 1 Nutmeg, (freshly grated); 1 Sea salt and cracked black pepper, (to season); 400 g Whitebait; 200 g Tagliatelle pasta, (fresh); 1 Parmesan cheese, (freshly grated); 1 to serve Flat leaf (Italian) parsley

for 4 people

Babiche Martens

Amanda Laird

Food writer

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Sauce

2 Tbsp	Butter
2	Shallots, (finely chopped)
1 cup	Chardonnay
2 cloves	Garlic, (finely chopped)
300 ml	Cream
1	Nutmeg, (freshly grated)
1	Sea salt and cracked black pepper, (to season)

Ingredients

400 g	Whitebait
200 g	Tagliatelle pasta, (fresh)
1	Parmesan cheese, (freshly grated)
1 to serve	Flat leaf (Italian) parsley

Directions

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.
Add the cream and peppercorns and reduce again for a few minutes.
Add salt and nutmeg to taste and keep warm.
Cook the pasta until al dente and drain. Cook the whitebait in the hot sauce for one minute.
Twirl the pasta into the centre of four warm plates, pile whitebait on top, spoon on some sauce and top with parmesan and parsley.