Wash the whole fish and dry them in a cloth. Prepare the seasoned flour and toss the whitebait in it a few at a time. Deep fry for about 1 to 2 minutes until lightly browned. Drain on kitchen paper. Sprinkle with salt and garnish with lemon wedges. Serve with brown bread and butter.





Minestrone

Serves 5 ppl
Preparation time: 20 min
Cooking time: 40 min

Ingredients
50 g (2 oz) butter;
1 small turnip (diced);
4 leeks (sliced);
2 celery stalks (chopped);
1 medium carrot (diced);
3 runner beans (sliced);
2 tomatoes (skinned and chopped);
15 ml (1 tbsp) tomato puree;
1 crushed garlic clove (optional);
1.2 litres (2 pts) hot beef or vegetable stock;
50 g (2 oz) spaghetti (broken into 1 inch/2,5cm stands);
35 g (1 1/4 oz) grated gruyere or parmesan cheese, salt and pepper.

Melt 25 g/1 oz of the butter and fry the turnip, leeks, celery and carrot for about 5 minutes.
Add the beans, tomatoes, tomato puree and garlic.
Pour in hot stock.
Use pressure level 2.
Close lid and bring to full pressure.
Cook for 25 minutes.
Lift the cooker away from the heat, and to cool at room temperature without altering the pressure selector.
When the pressure indicator drops down, open the lid.
Add the spaghetti and the remaining butter.
Bring to the boil, stirring occasionally and boil without the lid on for 15 minutes.
Serve immediately and sprinkle over grated cheese

Mushroom Soup

Serves 6 ppl
Preparation time: 30 min
Cooking time: 20 min

Ingredients
1 onion,
30 g (1 oz) butter,
15 ml (1 tbsp) oil,
500 g (1 lb 2 oz) button mushrooms,
juice of 1 lemon,
salt and pepper,
pinch of ground nutmeg,
25 g (1 oz) flour,
1 litre (1¾ pt) chicken stock,
30 ml (2 tbsp) double cream,
about 200 ml (7 fl oz) milk.

Fit the stainless steel blade. Process the onion using the pulse setting until roughly chopped. Heat the butter and oil in a large saucepan and cook the onion for about 5 minutes to soften. Chop the mushrooms in two batches for 15-20 seconds until roughly chopped. Add the chopped mushrooms to the onions together with the lemon juice, seasoning and nutmeg. Cook on a gentle heat for 15 minutes. Add the flour and cook for 3 minutes. Meanwhile clean the processor bowl. Fit the blender attachment. Add the mushroom mixture, half the chicken stock, cream and milk. Process on speed 1 for a few seconds and then increase to speed 2 for about 15-20 seconds until smooth. If necessary, scrape down any unmixed mixture and process again. Pour into a saucepan; add the remaining stock and reheat. Adjust the seasoning and serve hot with croutons.