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Author Topic: “WHITEBAIT”  (Read 39059 times)
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Posts: 30183

Having fun in the hills!

« Reply #275 on: October 05, 2012, 03:13:35 am »

Enjoy the treats of spring

By JAN BILTON - The Marlborough Express | Thursday, 04 September 2012

SEASONAL DELIGHT: Whitebait Roulade and Parmesan-crusted asparagus. — Photo: JAN BILTON.
SEASONAL DELIGHT: Whitebait Roulade
and Parmesan-crusted asparagus.
 — Photo: JAN HILTON.

SPRING is a time for freshening up menus with delights such as asparagus and fresh whitebait. Divine!

The official whitebait season runs from August 15 until November 30 (or September 01 until November 14 on the West Coast). Whitebait is a Kiwi favourite. The tiny species are the young of five native fish collectively known as galaxiids.

They spend six months at sea and then make their way up rivers and streams. Whitebait is a special treat, one that might be endangered as species run low.

Asparagus has made a slow start this spring but what I've tasted is chock-full of flavour.

Freshly picked asparagus has the best taste and maximum goodness. If the buds on the ends have started to open, it is a sign that the vegetable was picked when it was too mature and it may be tough. If the white ends extend too far up the stem, then the asparagus was picked too early.

To store, wrap asparagus in wet paper towels and place carefully in a plastic bag. Store the unsealed bag in the refrigerator. Use as soon as possible, before the asparagus turns bitter.




  • 225g whitebait
  • 4 eggs, separated
  • cup cream
  • Flaky salt and freshly ground back pepper to taste
  • 4 Tbsp grated parmesan cheese
  • cup sour cream
  • 3 Tbsp capers, rinsed, drained and chopped


  • Finely grated rind 1 lemon Preheat the oven to 200°C. Grease and line a 33cm x 23cm sponge roll pan.

  • Wash and drain the whitebait then pat dry with a paper towel. Combine with the egg yolks, cream, salt, pepper and 2 Tbsp of the parmesan cheese.

  • Beat the egg whites, until stiff. Fold 2 Tbsp of the egg white into the whitebait mixture, then gently fold in the remaining egg white so the volume is not lost.

  • Pour into the prepared pan. Bake for 10-12 minutes, until cooked through but still soft. Turn onto a sheet of foil that has been lightly dusted with the remaining parmesan cheese. Cool.

  • Spread with the sour cream. Sprinkle with capers, lemon rind, salt and pepper. Carefully roll up. Carefully wrap in foil and chill in the refrigerator.

  • To serve, cut into 2cm slices. Excellent served with blanched or parmesan-crusted asparagus and lemon wedges.

Serves 8 as a starter or 4 as a main course.




  • 16 medium-thick asparagus spears
  • cup plain flour
  • 1 egg, lightly beaten
  • cup each: finely grated parmesan cheese, fine dry breadcrumbs
  • Canola oil for frying


  • Snap the ends off the asparagus — they will break off at a natural point. Shave the ends with a vegetable peeler, if preferred.

  • Dip the spears in the flour, then in the beaten egg, then the combined parmesan and breadcrumbs.

  • Pour enough oil into a saucepan or frying pan to come at least 1cm up the side of the pan. Fry the spears in batches, until crisp and golden. Drain on paper towels.

  • Great served as an accompaniment to a meal or as a snack with drinks matched with aioli as a dipping sauce.

Serves 4-6.

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Having fun in the hills!

« Reply #276 on: October 06, 2012, 02:15:15 pm »

Whitebait rule warning

By ANDREW ASHTON - Otago Daily Times | Saturday, 06 October 2012

ALTHOUGH the Department of Conservation (DOC) is warning whitebaiters travelling to the West Coast to check the regulations before they go, North Otago whitebaiters appear to have little reason to leave town, following a stunning start to the season.

Whitebaiting rules on the West Coast differ to those in North Otago and the rest of New Zealand, but DOC Franz Josef-Waiau area community relations ranger Cornelia Vervoorn said compliance officers were still having to deal with rule breaches from people visiting the area.

Ms Vervoorn said it was the responsibility of individual whitebaiters to familiarise themselves with the differences in regulations.

"We'd strongly advise people to do their research before they set their nets. We'd remind visitors to the coast to ensure they are familiar with the West Coast regulations so they don't get caught out."

West Coast whitebaiting regulations were available at DOC offices or online, she said.

DOC Otago freshwater ranger Peter Ravenscroft said it was simple to pick up a brochure on the West Coast regulations, but added that with local North Otago rivers experiencing a rise in whitebait catches, there might not be many local anglers making the trip to the coast.

"It has been the best start for a long number of years, and it's actually fishing well throughout the whole of Otago. Normally the Clutha is our number one site, and there are some good catches down there, but there have been some good catches on the Waikouaiti and the Kakanui."

"It has been a surprising and pleasing start."

Hauls of 18kg had been reported on the Waikouaiti, 28kg on the Clutha, and 3kg on the Kakanui, which was more than usual for the time of year, he said.

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Nothing sexceeds like sexcess

« Reply #277 on: December 04, 2013, 06:37:31 am »

Weed taking the 'bait

Home » Lifestyle » Magazine
By Bruce Munro on Sat, 24 Aug 2013

Whitebaiting is fast becoming a must-do national pastime. But it is just as quickly facing a new, potentially disastrous, threat from an invasive water plant, writes Bruce Munro. ...

with slideshow

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"Life might not be the party you were expecting, but you're here now, so you may as well get up and dance"

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