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Crispy Whitebait & Frites With Truffle Mayonnaise

Served with Graham Beck Brut Non-Vintage


SERVES:


6 People


Ingredients:


TRUFFLE MAYONNAISE:


10ml (2 tsp) Dijon mustard
500ml (2 cups) extra-virgin olive oil
15ml (1 tbsp) white wine vinegar
juice of 1⁄2 a lemon
a few drops of truffle oil
pinch of salt


WHITEBAIT AND FRITES:


3 large potatoes
400g whitebait
50g cake flour
Salt
1L of sunflower oil, for frying 10ml (2tsp) sesame oil
30ml (2 tbsp) sesame seeds, lightly toasted


Method:

  1. FOR THE MAYONNAISE: Combine the egg yolks and mustard in a large bowl, and whisk until well combined. Add about half the oil in a thin, steady stream, whisking constantly for 3–5 minutes, or until thickened.
  2. Whisk the vinegar in after half the oil has been added. This will lighten the mixture somewhat and also lighten the colour. Continue to gradually add the remaining oil in a thin stream while whisking continuously. Season with a pinch of salt, a squeeze of lemon juice and a few drops of truffle oil.
  3. FOR THE WHITEBAIT AND FRITES: Peel the potatoes and slice them into thin frites. Heat the oil in a large saucepan over medium heat.
  4. Deep fry the frites in the oil until golden. Remove with a slotted spoon and drain on kitchen towel paper. Season with salt and sprinkle a few drops of truffle oil, keep aside until needed.
  5. Place the flour in a medium bowl and season with salt. Toss the whitebait through the seasoned flour and deep fry in the oil until golden- it only takes a few minutes. Remove with a slotted spoon and drain on kitchen towel paper. Combine the frites and whitebait and scoop them into bamboo cones. Serve with the truffle mayonnaise and Graham Beck Brut Non-Vintage.

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