Recipe Hake Pintxo with Citrus Mayonaise

HOW TO MAKE IT

For the Citrus Mayonaise
1. Reduce the juice of the chosen citrus fruits by cooking gently over a low heat, until you are left with half the amount of liquid you started with. Allow to cool.
2. Add the yolks to the blender and blitz, then add the oil in a slow trickle.
3. Add the reduced citrus juice to taste.

For the filling
1. Sweat down the finely diced shallots and crushed garlic in olive oil until soft.
2. Finely dice up the prawns and add into the pan, cooking lightly.
3. Season.

For the Stuffed Hake
1. Slice the hake into 7cm by 7cm square portions.
2. Lay a long piece of clingfilm on a flat surface.
3. Place a piece of hake (approx 7cm by 7cm) in the middle of the clingfilm, folding the excess film over the hake to cover it. Gently bash the hake into a thin, flat rectangle shape.
4. Place a small quantity of the filling on top of the flattened hake and spread into a line.
5. Using the cling film, roll into a ballotine (sausage shape), tucking in the edges. Remove the clingfilm.
6. Coat in flour and whisked egg and fry in hot olive oil until golden.
7. Allow to dry on kitchen paper towel before serving topped with the citrus mayonaise, edible flowers and micro herbs.