Whitebait brioche sandwiches with lime hollandaise
( SERVES 4 )

Viva 8/6/2011

see more recipes by
Amanda Laird

Your
Rating:

Ratings: No ratings yet

Who doesn't love whitebait? Serve it a new way in a brioche with a zesty dressing.

(You can click on ingredients to see more related recipes)

To make the hollandaise; melt the butter then set aside while combining the lime juice(3 tbsp) and zest(1 tsp) in a saucepan with the water. Simmer until reduced to 1 Tbs of liquid.
Pour into a small bowl that will fit over a simmering saucepan of water. Whisk in the egg yolks(3) until thick and foamy then add the butter, a little at a time until you have a thick and creamy sauce. Season.
Preheat the oven to 200 degC. Arrange circles of the thinly sliced brioche on an oven tray, brush with melted butter and bake until golden - about 5 minutes, then turn over and repeat.
Whisk the eggs(2) with the whitebait, flour and seasoning. Heat a frypan, add the butter and olive oil then when hot, fry small spoonfuls of the fritter mixture. As soon as they are golden on one side, turn over.
Serve the whitebait fritters between the slices of toasted brioche. Add a small spoonful of lime hollandaise with a little fresh oregano to garnish.

Chef's tip Whitebait is available frozen all year round from different countries, but I would recommend holding out for our season. The size and flavour of the tiny fish is spectacular, so even though it can be pricey, it is a treat worth cooking simply and relishing.

Wine Match

$ VIEW DEAL