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Whitebait with Lentil Purée

Whitebait with Lentil Purée

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500 g Whitebait from one of the Blue Island Fish Markets
1/2 cup all-purpose flour
1 1/2 cups lentils
1/2 teaspoon cumin
1/2 teaspoon turmeric
1 pinch cinnamon
1/2 teaspoon curry powder
1 teaspoon fresh ginger, grated
A few fresh coriander leaves
2 spring onions, finely chopped
2 tomatoes
Olive oil
Parsley, finely chopped

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Whitebait with Lentil Purée

  • Main Course
Cooking Methods:
  • Portions: 3
  • Μέτρια




Rinse the lentils and heat them in water, adding the tomatoes in large pieces. Once they are boiling, lower the heat and let them boil until soft. Add a little water if needed.

When cooked, put them in a blender. Add the ginger, cumin, turmeric, cinnamon, curry, coriander, spring onions and a little olive oil. Once the purée is ready, add salt and pepper and put back in the pan to heat before serving.

Then, season with salt and pepper and coat the whitebait in flour. Shake to remove any excess flour and fry in hot olive oil for about 2 – 3 minutes. Place on absorbent kitchen paper to allow the oil to drain.

Serve the whitebait hot, along with the purée and spring onion, sprinkling the lentils with parsley.

Tip: This recipe can also be made using smelt or anchovies.

Bon appétit!


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