Dish created by STEPHEN LA ROSA, for The White Sheep.
For the Fritters
750g cauliflower, roughly chopped
1 clove of garlic, sliced
150g potato flour
2 eggs
250g Ortiz Bonito del Norte fillets
Small bunch of parsley, chopped
Small bunch of chives, chopped
1 lemon’s worth of zest
For the Salad
150g Ortiz Ventresca Bonito del Norte belly
Rocket leaves or your preferred salad greens
2 tbsp golden raisins
2 tbsp almond flakes
Parsley leaves and chive tips
Perello Caperberries, to garnish
For the Vinaigrette
1 tbsp Il Tinello white wine vinegar
3 tbsp Ursini extra virgin olive oil
1 tsp Moutarde de Pommery Dijon mustard
Salt + pepper to taste
Scroll down for items in Bold to purchase at our online store, or personally in store.
Remove the outer leaves and roughly chop a medium cauliflower. Add it to a food processor, along with the chopped garlic and pulse until coarse.
Add the eggs, salt, pepper and potato flour.
Pulse to combine. In a bowl, fold in the flaked bonito along with parsley, chives and lemon zest. Optionally, fry off a small amount of batter to check for seasoning.
Heat up a non-stick pan over medium heat and add a generous glug of olive oil.
Form the mixture into roughly 50g balls and sauté for 2-3 minutes on each side until nicely browned.
Lay out onto a tray and keep warm in an oven set to 120C until ready to plate.
For the salad combine olive oil, white wine vinegar and mustard along with salt and pepper.
Dress the remaining salad ingredients with your vinaigrette and serve alongside the bonito fritters.
SHOP NOW
