Coachman Whitebait (thanks to Des Britten)

Ingredients

• butter
• whitebait (as much as you can afford!)
• flour
• salt and pepper
• 2 cups chicken stock
• juice of 1 lemon
• ½ clove garlic
• chopped parsley
• lemon wedges

Method

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.