The lightest batter for coating fish and shellfish.
salt and milled back pepper
3 eggs whites
100 ml milk or water
Sift the flour, season with salt and pepper, and blend in the egg whitesand milk or water to form a thin batter. Makes about 250 ml
Legends' Chive Crepes
45 ml vegetable oil
2 eggs
125 ml finely chopped fresh chives
butter
Sift together the flour and salt. Blend the milk, oil and eggs to make a tooth batter. Mix in the chives. Refrigerate for at least 30 minutes.
Heat a little butter in a small frying pan, add a thin film of batter and cook until lightly browned. Flip the crêpe and lightly cook the other side. As the crepes are cooked, layer them interleaved with waxed paper.
Makes 8-10 thin crêpes
Court Bouillon
500 ml dry white wine 2 onions, sliced
2 carrots, sliced
2 ribs celery, sliced
1 fresh or dried bouquet garni (parsley, thyme, bay leaf)
5 ml black peppercorns
Combine the ingredients in a large pot, cover and bring to the boil. Reduce the heat and simmer for about 30 minutes. Strain and chill or freeze until required.
Makes about 2 litres
Fish Fumet
Prepare Court Bouillon (previous recipe), using only 1 litre water, and adding 1-2 well cleaned fish heads (make sure you remove the gills, which would give a bitter flavour). Strain into a clean pot and simmer uncovered until reduced by one-third.
Fish Stock
Use white fish varieties, and discard bitter gills and entrails, which would cause the stock to become bitter.
1,5 kg clean fish heads, trimmings and bones
1 large onion, quartered
2 carrots, thickly sliced
2 ribs celery with leaves, roughly chopped 1 fresh or dried bouquet garni(parsley, fennel, bay leaf)
1 strip lemon rind
12 black peppercorns
Combine all the ingredients in a large pot, cover and bring to the boil. Move the lid partially aside and reduce the heat until the liquid is barely moving.
Simmer for 30 minutes.
Strain the stock into a bowl through a colander lined with several layers of 'kitchen wipes'. Press on the solids to extract as much of the liquid as possible. Chill or freeze until required.
Makes about 1,5 litres