Whitebait fritter with Roasted Garlic & Horseradish Aioli

Whitebait fritter with Roasted Garlic & Horseradish Aioli

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  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 

Recipe for Kenwood by Eugene Hamilton

Ingredients

Roasted Garlic & Horseradish Aioli

  • 4 egg yolks
  • 1Tbsp Dijon mustard
  • Pinch sea salt
  • 600ml canola oil
  • 2Tbsp lemon juice
  • 6Tbsp horse radish
  • 100g garlic roasted cloves

Whitebait fritter

  • 200g whitebait
  • 2 eggs
  • 2Tlbs chopped chives
  • Pinch nutmeg
  • Zest ½ lime
  • Salt & pepper
  • 30g butter (for cooking)

Method

Roasted Garlic & Horseradish Aioli

  1. Place the garlic, egg yolks, Dijon mustard, lemon juice & pinch of salt into the food processor attachment using the cutting blade and turn onto high. 
  2. Once the mixture has started to cream, start pouring in the oil slowly until all the oil has been added. 
  3. Turn off and pour into disposable piping bags, place in the fridge until needed.

Whitebait fritter

  1. Beat the eggs until light & fluffy, add the whitebait, chives, and nutmeg mix well & season to taste. 
  2. Heat fry pan to a medium high heat and add the butter. 
  3. Once the butter is almost melted add the mixture to the pan and cook, once the mix is firm enough to turn, flip and cook on the other side. 
  4. This will vary depending on the size of the fritters and the size of the pan. 
  5. Serve with a light salad and the roasted garlic & horse radish aioli.

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