Simon Wright's (French Cafe) Whitebait Sandwich with Matariki 2009 Les
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Simon Wright's (French Cafe) Whitebait Sandwich with Matariki 2009 Les Filles Blanc de Blanc

Serves 5 as an entree

For the Whitebait:
1 loaf of white bread
4 eggs
100mls cream
Zest 1 lemon
1tbsp finely chopped chives
250g fresh whitebait
Soft butter
3tbsp olive oil

For the Salad:
Verjus dressing
Micro watercress
herbs
baby cos
shaved fennel

Method
Wrap the bread in plastic wrap and place in the freezer overnight. (I used white sandwich bread and cut into rounds with cookie cutter then froze the bread)
Pre heat oven to 100*c
Place the eggs, cream, lemon zest and chives in a bowl, season with sea salt and whisk together. Divide the whitebait between 5 x 6cm by 4cm silicon moulds or non-stick muffin moulds.
Pour in enough egg mixture to cover and mix well with an end of a spoon. Place in the oven for about 35 minutes or until the whitebait custards are cooked but still have a very slight wobble in the middle. Allow the whitebait custards to cool in the moulds, carefully unmould and refrigerate until required.

To make the sandwiches
Pre heat oven to 230*C.
Remove the plastic wrap from the bread and slice the bread thinly to about 3 mm using a serrated knife. (I used a round cookie cutter)
Cut 10 circles from the sliced bread and discard the trimmings. Butter the bread lightly with soft butter and stick the buttered side of the bread circles to the top and bottom of the white bait custards to form a sandwich. Heat 3tbsp of olive oil in an oven proof frying pan, add the whitebait sandwiches and place in the oven for 4 minutes turning them once half way through the cooking time. Remove the whitebait sandwiches from the frying pan and place on absorbent paper.

To finish
Place the whitebait sandwich and some lemon mayonnaise (recipe below) on a plate, dress the salad leaves and shaved fennel with a little verjus dressing and place around the whitebait.

For the Lemon Mayonnaise:
2 egg yolks
1tsp Dijon mustard
Juice of 2 lemons
Pinch of salt
125mls olive oil
75mls lemon oil
30mls warm water
Place the egg yolks, mustard, lemon juice, and salt into a food processor and blend together. With the motor still running slowly add the oils followed by the water. Check the seasoning and place in the fridge until required.

 

Wine Match - Matariki 2009 Les Filles Blanc de Blanc

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