Whitebait Fingers

Whitebait Fingers


2 people made this

A whitebait filling is added to cooked flaky pastry to make a savoury starter or finger food that is garnished with the juice from half a lemon. Enjoy these.

Cattleya Canterbury, New Zealand

Serves: 8 

  • 175g flaky pastry
  • 20g butter
  • 1 tablespoon flour
  • 1 1/2 cups milk
  • 125g whitebait, washed
  • juice of half a lemon
  • salt and pepper, to taste

Preparation:15min  ›  Cook:17min  ›  Ready in:32min 

  1. Roll pastry out thin then cut into fingers. Cook at 215 degrees C for 10-12 minutes.
  2. In a saucepan melt butter. Add flour then remove from heat. Slowly add the milk while stirring. Add salt and pepper.
  3. Return to heat and cook until mixture thickens. Cook for 5 minutes. Add lemon juice and whitebait. Split fingers and fill with whitebait mixture. Serve.

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