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her wellbeing Soul Searching A decade with food makes for a wealth of cookbook options for one of Auckland's top restaurants whitebait fritters with lemon butter sauce makes about 8 fritters to serve 4 lemon butter sauce 100g sliced shallots 1 tablespoon vegetable oil 2 lemons 1 sprig fresh thyme, leaves only 1 bay leaf 5 black peppercorns 150ml white wine 150ml chicken stock 100ml cream 250g cold butter, diced salt and pepper 3 dessertspoons chopped chives fritters 400g South Island whitebait 50g all-purpose flour salt and pepper 5 eggs 2 tablespoons vegetable oil for frying lemon wedges to serve To make the sauce, sweat the sliced shallots in the vegetable oil in a medium-sized pan until they are soft but not coloured. Peel the rind of one of the lemons and add to the shallots along with the thyme, bay leaf and peppercorns. Continue sweating on low heat for another 2 minutes. Add the white wine and the juice of one lemon and reduce by three-quarters before adding the chicken stock and further reducing by half. Pour in the cream and reduce right down so that there is hardly any liquid left. Slowly add the diced butter, whisking the whole time and making sure the pot is still on a very low heat. Once all the butter is incorporated, adjust the seasoning with salt and pepper and the juice of the other lemon. Strain through a fine sieve and add the chopped chives. Keep warm, as if you refrigerate this buttery sauce it will set hard. To prepare the fritters, place the whitebait in a bowl, add the flour and season with salt and pepper. Mix the whitebait into the flour and add the freshly cracked and beaten eggs. In a large frying pan, heat 2 tablespoons of vegetable oil and, once hot, place a ladleful of the whitebait fritter mix into the pan. Once the egg changes colour, turn the fritter over with a fish slice and cook the other side. You do not want to overcook the whitebait as it has such a delicate flavour: remove it from the heat as soon as it is nearly cooked. Place two fritters per serving plate and pour the lemon butter sauce over the top, garnishing with a few lemon wedges or microgreens. artichoke barigoule serves 6 12 globe artichokes 1 lemon, juice only, for acidulated water 2–3 tablespoons extra virgin olive oil 150g pancetta, cut into fine lardons 3 shallots, finely diced 1 carrot, finely diced 1 sprig thyme, leaves only ½ tablespoon fennel seeds 1 bay leaf 300ml white wine 2 litres chicken stock salt 100ml extra virgin olive oil 2 tablespoons chopped parsley extra ½ lemon, juice only 70 | December/January 2012 | HER MAGAZINE