WHITEBAIT BRIOCHE SANDWICHES WITH LIME HOLLANDAISE
Serves 4
Lime hollandaise
200g butter
3 Tbs lime juice
1 tsp finely grated lime zest
2 Tbs water
3 egg yolks
salt and pepper
2 eggs
150g whitebait
3 tsp flour
salt and pepper
1 Tbsp butter
½ Tbsp olive oil
thinly sliced brioche
melted butter
fresh oregano
1. To make the hollandaise; melt the butter then set aside while combining the lime juice and zest in a saucepan with the water. Simmer until reduced to 1 Tbs of liquid.
2. Pour into a small bowl that will fit over a simmering saucepan of water. Whisk in the egg yolks until thick and foamy then add the butter, a little at a time until you have a thick and creamy sauce. Season.
3. Preheat the oven to 200C. Arrange circles of brioche on an oven tray, brush with melted butter and bake until golden - about 5 minutes, then turn over and repeat.
4. Whisk the eggs 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.
5. Serve the whitebait fritters between the slices of toasted brioche. Add a small spoonful of lime hollandaise with a little fresh oregano to garnish.
