As seen in episode 4 of Everyday Gourmet, these delicious fish cocktails by Zucca's Adam Swanson are the perfect summer starter.
Fill a large pot with water, add saffron and bring to the boil. Cook pasta as per packet directions. Once cooked, strain and allow to cool. Toss a little olive oil through the pasta to keep it from sticking.
Once cool, mix in remaining olive oil and balsamic. Set aside in fridge.
To make the mayonnaise, place egg yolks and 1 tbs of juice from each lemon, lime and orange in a glass bowl. Using a whisk, start to mix until it begins to thicken.
Gradually pour vegetable oil into the bowl. The best method is to get a friend to pour a slow stream down the side of the bowl, whilst you are continually whisking. If you add the oil too fast, the mayonnaise may separate. Remember the slower the better.
When the yolks and oil have combined add salt and pepper to taste and place the mayonnaise into the fridge for after.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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