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Patatas Bravas with Crispy Whitebait and Aioli

Serves 4
  • Steps
  • Ingredients

Steps

  • Preheat oil in deep fryer to 180C.
  • For the Anchovy and Garlic Aioli, bring a small saucepan of water to the boil. Blanch garlic clove in boiling water for 1 minute. Remove from the water and refresh in an ice bath.
  • Peel the garlic and place into the canister of a stick blender.
  • Carefully crack the egg into the canister, keeping the yolk intact.
  • Add the remaining ingredients, except the lemon juice, and allow the oil to settle on the surface. Place the blade cage of the stick blender over the egg yolk and blend. Once white streaks form around the cage, slowly draw the blender up though the canister, continuing to blend until the mixture is thick and emulsified. Add the lemon juice, salt, to taste, and a little water if the aioli is too thick. Transfer to a serving bowl and set aside, covered, in the fridge.
  • For the Bravas sauce, heat the olive oil in a medium frypan over a medium heat. Add the onion and garlic and cook, stirring, until soft and translucent.
  • Add the paprika and stir for 1 minute, until fragrant. Add the tomato and cook until sauce has reduced and thickened slightly, about 10 minutes. Add the vinegar and salt to taste. Transfer to a serving bowl and set aside.
  • For the Potatoes, cut the potatoes into 2cm cubes and set aside.
  • Place chicken stock into a medium saucepan and add salt. Add the potatoes and place over high heat. Add water if required to ensure the potatoes are covered in liquid. Bring to the boil then reduce the heat. Simmer until the potatoes are tender, about 8-10 minutes.
  • Drain and discard the stock from the saucepan and return the potatoes to a low heat. Shake the saucepan over the heat until the outsides of the potatoes are dry and rough, about 30-60 seconds.
  • Cook the potatoes in the hot oil, in batches if required, until golden and crispy.
  • Remove from the oil and set aside on paper towel. Season with salt while hot. Set aside in a warm place.
  • For the Crispy White Bait, place the white bait, flour and salt into a medium bowl and toss gently until completely coated.
  • Working with a handful at a time, shake off the excess flour and cook the whitebait in the deep fryer until crispy and golden, about 4 minutes. Remove from the fryer and set aside on paper towel. Season with salt.
  • To serve, place small bowls of Potato and Crispy White Bait onto a serving platter with the Garlic and Anchovy Aioli and Bravas Sauce on the side.

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