CATCH ON THE DAY
Nothing screams ‘celebration’ louder than seafood, so Martin Bosley presents a stellar menu for the big day.
Recipes & food styling Martin Bosley / Photography Mike Heydon
Nothing screams ‘celebration’ louder than seafood, so Martin Bosley presents a stellar menu for the big day.
CHRISTMAS MENU
Pāua fritter sandwiches with smoked chipotle mayonnaise & Whitebait fritter sandwiches with lemon mayonnaise
Sautéed whitebait, roast Jersey Benne potatoes with crème fraîche & caviar, chive butter sauce
Treacle-cured salmon with cucumber & herb salsa
BBQ butterflied fish, crushed peas & broad beans, Béarnaise sauce
BREAKFAST TENDS TO BE a lazy affair that allows for late risers, so I keep things simple yet indulgent. There is more than enough to do in the kitchen at this time of the year, and I want to enjoy myself; there needs to be an ease about the day, so I get a few things ready in advance. The mayonnaises for the fritters and the fritter mixes themselves can be ready to go, the potatoes for the lunch entrée will be cooked a few days earlier, and the peas and broad beans just need to be heated through. WHITEBAIT FRITTER SANDWICHES WITH LEMON MAYONNAISE
SERVES 4–6 / PREPARATION 15 MINUTES / COOKING 10 MINUTES
250g whitebait
2 eggs, separated into 1 yolk and 2 whites 50g unsalted butter
50ml vegetable oil juice of 1 lemon butter sliced white sandwich bread preserved lemon mayonnaise (see recipe)
Mix the whitebait and the egg yolk together and season with salt and pepper. In a separate bowl, whisk the egg whites until soft peaks are formed and gently fold them into the whitebait mixture.
Heat a frying pan and add the butter and oil (or if you have a toasted sandwich maker, it is perfect for this). Add tablespoonfuls of whitebait into the hot butter. Fry until golden on both sides. Remove from the pan and add a squeeze of lemon juice.
Butter the sliced bread and spread a teaspoon of mayonnaise on each slice. Place a whitebait fritter on one slice. Add a teaspoon of mayonnaise to the fritter and close with a top slice of bread. Trim the crusts from the bread, cut the sandwich in half and serve immediately.
PRESERVED LEMON MAYONNAISE MAKES 250ML
250ml mayonnaise
3 tablespoons preserved lemon peel,
rinsed and finely diced 2 tablespoons lemon juice 1 teaspoon white wine vinegar 1 teaspoon mustard powder 3 tablespoons olive oil
Pour the mayonnaise into a mixing bowl, add the preserved lemon peel, lemon juice, vinegar and mustard powder. Slowly add the oil, whisking continuously. Check for salt, adding more if required. Store covered in the fridge.
CONTENTS
en-nz
2021-11-01T07:00:00.0000000Z
2021-11-01T07:00:00.0000000Z
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