KEY POINTS:
A warm variation on a potato salad, with added whitebait and the creamy texture of a homemade lemon mayonnaise
Serves 4
8 urenika or peruperu potatoes
2 Tbs light olive oil
150g whitebait
2 Tbs flour
1 Tbs butter
1 Tbs light olive oil
1 bunch watercress or rocket
Sea salt and freshly ground black pepper to season
LEMON MAYONNAISE
3 egg yolks
1 tsp salt
1/2 tsp sugar
1 tsp wholegrain mustard
1 tsp lemon zest
300 ml olive oil
Lemon juice
1. To make the mayonnaise, put the egg yolks, salt, sugar, mustard and lemon zest into the bowl of a food processor. Process to combine then, with the engine running, slowly drizzle in the oil. Once the ingredients have amalgamated, season and add fresh lemon juice to taste.
2. Heat a fry pan, slice the potatoes, add the oil to the pan and fry the potatoes, turning once until golden and cooked through - about 5 minutes each side. Keep warm.
3. Wipe out the pan then add the butter and oil. Put the whitebait into a bowl, sprinkle with the flour and toss to coat. Using tongs, drop the whitebait into the hot pan, tossing to cook. This will take approximately 60 seconds.
4. To serve, arrange the potatoes, whitebait and watercress on plates and drizzle with the lemon mayonnaise.
