Whitebait Brioche Sandwich with Lime Hollandaise September 4, 2017
Whitebait season has started and these brioche sandwiches with Lime Hollandaise look like the perfect way to enjoy one of NZ’s most popular delicacies. Check out the original post here.
Ingredients
| 2 | Eggs |
| 150 g | Whitebait |
| 3 tsp | Flour |
| 1 to taste | Salt & freshly ground pepper |
| 1 Tbsp | Butter, (to fry) |
| ½ Tbsp | Olive oil |
| 1 loaf | Brioche |
| 1 to garnish | Fresh oregano |
Lime Hollandaise
| 200 g | Butter |
| 2 | Limes |
| 2 Tbsp | Water |
| 3 | Eggs |
| 1 to taste | Salt & freshly ground pepper |
Directions
- To make the hollandaise melt the butter then set aside while combining 3 Tbsp lime juice and 1 tsp zest in a saucepan with the water. Simmer until reduced to 1 Tbsp of liquid.
- Pour into a small bowl that will fit over a simmering saucepan of water. Whisk in 3 egg yolks 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 200C. 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 2 eggs with the whitebait, flour and seasoning. Heat a frying pan, 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.
Categories: Recipes
Leave a Reply
You must be logged in to post a comment.