Note: Perhaps one of the most delicious combinations is fried potato & hollandaise. Eightysix serves them in the local takeaway form of scallops. The bigger the better, so hunt down the largest potatoes you can find. Also, great hollandaise takes a bit of practice but it’s surprisingly simple once you understand the steps.
For the batter – combine the flours and salt in a bowl. Slowly whisk through the white wine vinegar, followed by the water.
To make the scallops – slice the potatoes on a mandolin to 5mm thick. Pat dry with paper towel, then dust with flour. Coat the scallops in the batter, then deep fry in vegetable oil at 160°C for 3 minutes on each side. Drain the oil on paper towel and allow to cool.
For the hollandaise – make a reduction by placing the white wine vinegar, water, bay leaf, peppercorns and sliced eschallot in a saucepan. Bring to the boil, then simmer until reduced to 2 tablespoons. Strain and discard the solids. Place the reduction in a bowl over a pot of simmering water, then whisk through the egg yolks until fluffy. Heat the clarified butter in a small pot and, working very slowly, pour it into the egg and reduction mix, whisking continuously. Continue to emulsify until the hollandaise is thick and creamy. Season to taste with lemon juice and salt.
To finish – fry the scallops at 190°C for 30 seconds on each side, season with sea salt and serve with a bowl of hollandaise.
4 large potatoes, peeled
flour, for coating
vegetable oil, for frying
2 cups self raising flour
1 cup plain flour
2 tablespoons salt
2 teaspoons white wine vinegar
80ml white wine vinegar
1 bay leaf
5 black peppercorns
1 large eschallot, finely sliced
4 egg yolks
300ml clarified butter