Australian Gourmet Traveller - (01)January 2020 (1)

120 GOURMET TRAVELLER

PATATAI MAHONESA

Mayonnaise potatoes

SERVES4–6

“Menorcahasoftenlaidclaimtotheoriginsof‘mayo’,”says

Warren.“TheSpanishclaimthattheFrenchstoleit duringtheir

occupationoftheislandinthemid-1700s,andthattheythenran

awaywithit andpopularisedit aroundtheglobe.Forthissalad,

I like to leave the skins on for colour and taste.”Pictured p118.

30 gmraisins,roughlychopped

2 tbspsherryvinegar

1 kgbabypotatoes

1 tbspextra-virginoliveoil

1 saladonion,finelychopped

30 gmroastedslivered

almonds

6 parsleysprigs,finely

chopped

¼ bunchdill,frondspicked

andfinelychopped

3 tarragonsprigs,leaves

picked,plusextra to serve

MAHONESA

1 eggyolk

1 egg

1 tbspsherryvinegar

1 tspfreshlysqueezed

lemonjuice

160 ml(2/3cup)grapeseedoil

160 ml(2/3cup)extra-virgin

olive oil

1 Heatraisinsandvinegarin

a smallsaucepanovermedium

heat(2-3minutes).Setaside.

2 Formahonesa,addeggyolk

andeggin a mixingbowlorinto

thebowlofa foodprocessor.

Whiskorblendtocombine,then

addvinegar,lemonjuiceanda

pinchofsaltflakes.Whiskingor

blendingcontinuously,gradually

pourin oils,oneata time,in a

thin,steadystream,untila thick

mayonnaise.Mahonesawill

keeprefrigeratedfor1 week.

3 Placepotatoesin a large

saucepanofboilingsaltedwater,

thensimmeruntiltenderbut

notfallingapart(25-30minutes).

Drainandtransfertoa large

bowlwithoilandvinegared

raisinsandtheirjuice.Stirwell

tocoatpotatoes,setasidefor

20 minutes,thenaddremaining

ingredientsandmixthrough

mahonesatotaste.Season

totaste,topwith tarragon

and serve.

PEIXDEROCAENSALSAANXOA

Rockfish in anchovy sauce

SERVES 4

“Rockfishis thenamegiventoseveralspeciesoffishinthe

Mediterranean,andhereI'veusedredmullet,”saysWarren.

“Forme,thesharphitoftheanchovysaucesums up the

flavour of the Balearic Islands.”Pictured p117.

4 redmullet(150gmeach;

seenote),cleaned

Juiceof1 lemon

2 tspseasaltflakes

35 gm(1/4cup)plainflour

2 eggs,lightlybeaten

15 gm(¼cup)panko

breadcrumbs

25 gm(¼cup)dried

breadcrumbs

60 ml(¼cup)extra-virginolive

oil,plusextraif needed

100 gmbutter

8 anchovyfillets,drained

3 garliccloves,minced

125 mldrywhitewine

50 mlfishstockorwater

Parsleyleaves,toserve

Thinlyslicedgolden

shallot,toserve

¼ tspsweetpaprika,toserve

1 Patfishdrywithpapertowel,

thenruboverhalfthelemon

juiceandsalt,includinginside

cavities.Chillfor 15 minutes.

2 Placeflourin a bowl,beaten

egg in another bowl and both

breadcrumbsin a third.Passfish

throughflourandegg,then

evenlycoatin breadcrumbs.

Seasontotastewithpepper.

3 Heatoilin a largefryingpan

overmedium-highheat,then

addtwofishandfryonboth

sidesuntilgoldenandcrisp

(3minuteseachside).Placeona

traylinedwithpapertowel.Keep

warmandfryremainingfish.

4 Meltbutterin a small

saucepanovermediumheat,

stirthroughanchoviesandmash

witha fork.Stirthroughgarlic

(30seconds),thenaddwine,

stockandhalftheremaining

lemonjuice,andcookuntil

saucehasreducedand

thickenedslightly(3-5minutes).

Removefromtheheatandstir

throughremaininglemonjuice.

5 Servefishwithanchovy

sauce,a littleparsleyandshallot

anda sprinklingofpaprika.

NoteRedmulletmayneed

tobeorderedahead from

your fishmonger.