Try this whitebait recipe by Simon Wright, demonstrated at Langham Melbourne MasterClass during the 2012 Melbourne Food and Wine Festival.
Place the egg yolks, mustard, lemon juice, and salt into a food processor and blend together.
With the motor still running slowly add the oils followed by the water.
Check the seasoning and place in the fridge until required.
Pre-heat oven to 100°C.
Place the eggs, cream, lemon zest and chives in a bowl, season with sea salt and whisk together.
Divide the whitebait between 5cm x 6cm x 4cm silicon moulds or non-stick muffin moulds.
Pour in enough egg mixture to cover and mix well with an end of a spoon.
Place in the oven for about 35 minutes or until the whitebait custards are cooked but still have a very slight wobble in the middle.
Allow the whitebait custards to cool in the moulds, carefully unmould and refrigerate until required.
Wrap the bread in plastic wrap and place in the freezer overnight.
Pre-heat oven to 230°C.
Remove the plastic wrap from the bread and slice the bread thinly to about 3mm in thickness on an electric meat slicer. Alternatively slice the bread thinly using a serrated knife.
Using a 6cm pastry cutter, cut 10 circles from the sliced bread and discard the trimmings.
Butter the bread lightly with soft butter and place the buttered side of the bread circles on the top and bottom of the whitebait custards to form a sandwich.
Heat 3 tablespoons of olive oil in an ovenproof frying pan, add the whitebait sandwiches and place in the oven for 4 minutes, turning them once half way through the cooking time.
Remove the whitebait sandwiches from the frying pan and place on absorbent paper.
Place the whitebait sandwich and some lemon mayonnaise on a plate, dress the salad leaves and shaved fennel with a little verjus dressing and place around the whitebait.