Sauté Whitebait, Creamy Potato Mayonnaise, Nut Brown Butter and Lemon

11:41 pm on 11 September 2006

One of only a few seasonal foods that are left, Whitebait brings out the hunter/gather instinct in us, whether used in the recipe below or the iconic fritter; they are without a doubt part of New Zealand’s culinary repertoire.

Ingredients

Sauté Whitebait

  • 300gm whitebait
  • ½ cup plain flour
  • Freshly milled pepper
  • Salt
  • 150mls Rice bran oil
  • 2 lemons

Creamy Potato Puree

  • 500gms Agria or Ilam hardy potatoes
  • 100mls extra virgin olive oil
  • 2 egg yolks
  • Salt
  • Freshly milled pepper

Nut Brown Butter

  • 100gms salted butter, (diced)
  • ½ lemon juiced

Method

Cut potatoes into roughly 3 cm pieces and stem until cooked approximately 25 minutes.

Place the egg yolks in a food processor and pulse while streaming in the oil as you would when making mayonnaise. Add the potatoes gradually and process till you have a smooth puree. Correct consistency with a little warm milk if required. Season to taste and keep warm.

For the Nut Brown butter:

Place butter in a small fry pan and cook till a nut brown colour around 2 to 3 minutes remove from heat immediately and add lemon juice to arrest the cooking. Set the butter to one side in a warm place.

For the Whitebait

Toss in seasoned flour, place in a sieve and give a good shake to remove excess flour. Heat oil in a large fry pan and toss whitebait for 30 to 45 seconds no more.

To serve:

Spoon a little of the potato mayonnaise into the middle of each plate, drizzle around a little of the nut brown butter. Divide the whitebait between six plates and using a pair of tongues gently mound in the middle of the potato mayonnaise. Accompany with a wedge of lemon.

Peters Notes:

At Bracu we also accompany the whitebait with a few drops of soy balsamic. You can use parsnip puree, or celearic puree to replace the potato.

Suggested Wines to Go With Today's Recipe

Chardonnay:

Glazebrook Hawke’s Bay 2005

Maven Marlborough Reserve 2005

Herzog 2005

Jacobs Creek Reeves Point 2003

From Nine To Noon

Find a Recipe

or browse by title