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.
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Spin and Fly Fish in the New Zealand Wilderness. Your Fishing Guide to Rainbow and Brown trout, Sea run Trout, Salmon, and Kahawai