fishNZ.info - Lime Aioli

Ingredients needed:

500g kipfler potatoes
100g baby rocket
1 baby fennel,halved,cored and shaved with a mandolin or sliced finely.
1 tablespoon lime juice
1 tablespoon extra virgin olive oil
20 medium-size cooked prawns,peeled,deveined and with tail left intact.

For the Lime Aioli

2 tablespoons lime juice.
2 tablespoons of dijon mustard (I use Maille , the original brand)
2 cloves garlic, chopped or crushed.
2 egg yolks
200 ml olive oil
1 tablespoon chopped dill.

To make the Lime Aioli.

Blend mustard, lime juice, garlic and egg yolks with a little salt until smooth.
Add oil in a very thin stream until the mixture thickens.
Season to taste, stir in dill.
Cook potatoes in boiling salted water until tender.
Cool potatoes, peel and cut into 20 mm slices.
Combine rocket and fennel,then drizzle with lime juice and oil.
Season to taste and toss gently.
Place sliced potatoes on plate, top with rocket mixture and prawns
drizzle with some of the lime aioli.
Serve the remaining lime aioli separately.

To drink with this delicious dish?

Clifford Bay Marlborough Sauvignon Blanc 2002.
Enjoy and drink always with moderation.