1 To make the hollandaise; melt the butter then set aside while combining thelime juice and zest in a saucepan with the water. Simmer until reduced to 1 Tbs of liquid.
2 Pour into a small bowl that will fit over a simmering saucepan of water. Whisk in the egg yolks until thick and foamy then add the butter, a little at a time until you have a thick and creamy sauce. Season.
3 Preheat the oven to 200C. Arrange circles of brioche on an oven tray, brush with melted butter and bake until golden - about 5 minutes, then turn over and repeat.
4 Whisk the eggs with the whitebait, flour and seasoning. Heat a frypan, add the butter and olive oil then when hot, fry small spoonfuls of the fritter mixture. As soon as they are golden on one side, turn over.
5 Serve the whitebait fritters between the slices of toasted brioche. Add a small spoonful of lime hollandaise with a little fresh oregano to garnish.
Chef's tip
Whitebait is available frozen all year round from different countries, but I would recommend holding out for our season. The size and flavour of the tiny fish is spectacular, so even though it can be pricey, it is a treat worth cooking simply and relishing.
