Simon Gault: Whitebait season
It’s a small window of opportunity — make the most of it.
It’s whitebait season so I felt it only fitting to champion the little critters and share a couple of my favourite ways to serve them. I often do the whitebait rolls in the restaurant and they are always a winner, with diners returning for more. I also want to share my fish soup recipe, it’s an oldie but certainly a goodie.
This is from an old book of mine Simon Cooks. I think it’s really good and thought it was time to bring it out again. Top tip is that the soup base can be made in advance and will keep in the fridge for three days.