Pickled Whitebait With Cucumber & Cider Vinegar

4-6
Servings
30m
Prep Time
0m
Cook Time
30m
Ready In


"From our weekday newspaper The West Australian. Times are estimated and do not include marinating times which is 4 hours for whitebait and 20 minutes on the cucumber. Serving size is based on the recipe being a starter to your meal."

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (399.1 g)
  • Calories 1284.6
  • Total Fat - 137.4 g
  • Saturated Fat - 19 g
  • Cholesterol - 0 mg
  • Sodium - 3887.4 mg
  • Total Carbohydrate - 12.5 g
  • Dietary Fiber - 2.3 g
  • Sugars - 3.8 g
  • Protein - 1.6 g
  • Calcium - 74.5 mg
  • Iron - 4 mg
  • Vitamin C - 30.3 mg
  • Thiamin - 0.2 mg

Step 1

Gently mix whitebait with salt and sugar and place in a clean non-reactive container, cover and leave in a cool dark place out of the fridge for 2 hours and then very carefully, rinse of the salt and drain well and transfer to a fresh clean non-reactive container and cover with the vinegar and then again, cover/wrap and leave in a cool dark place for a further 2 hours, drain off the vinegar, gently mix in the herbs and lemon zest, place in a clean sealable container, cover with the olive oil (this should keep for a week or so in the fridge).

Step 2

To make the salad, cut cucumbers lengthways and scoop our the seeds and lightly sprinkle with salt and let sit for 20 minutes and while sitting shave the shallot thinly.

Step 3

Rinse of the cucumber and cut in to small pieces not bigger that the whitebait.

Step 4

Mix equal parts of whitebait to the cucumber on hand with a couple tablespoons of the marinating oil and the reserved lemon juice and then layout on a plate or shallow bowl and sprinkle the shaved shallots and few drops of cider vinegar and serve with sourdough bread and fresh butter if desired.

Tips & Variations


No special items needed.

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