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Drop peas and horseradish into boiling water for 5 minutes.
Strain and cool.
Flake the tout into bowl; add flour, eggs and the pea mixture.
Form into balls and shallow fry 'til crispy.
Place egg yolk, mustard and vinegar and buzz 'til light and fluffy.
Slowly drizzle in oil while blending 'til thick.
Chop capers and parsley into mayo and grate in the cornichons.
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