Method
Gribiche Sauce
In a bowl, mix together all the ingredients. Taste and season
accordingly. Keep the gribiche sauce refrigerated until required.
Keep in the refrigerator for up to a week.
Cabernet Syrup
Place the vinegar and sugar in a heavy bottomed small saucepan
and place on a medium heat. Reduce by a quarter. Cool, and store in
a jar at room temperature.
Main Method
Place potatoes in a large saucepan with cold salted water. Bring
to a boil on high heat, turn down to a simmer and cook gently until
potatoes are tender (about 8 minutes). Drain potatoes from water
and allow to cool. Place half the cooked potatoes in a large mixing
bowl and mash. Add the remaining potato cubes. Hold.
Heat a skillet or similar to a medium-low heat. Add the oil, and
then sweat the onion and celery on low heat until they are cooked
through (about 15 minutes). Remove and add to the cooked
potato.
Place the kahawai in a suitable saucepan and cover with the milk.
Place on low heat and simmer 10 to 15 minutes. Strain off the milk
and discard. Cool then roughly chop the kahawai and add to the
potato mix.
Add the mayonnaise, herbs and lemon zest / juice to the potato
mix. Fold through ingredients until mix comes together. Season with
sea salt and fresh ground pepper. If the mix seems a little soft ,
add some extra breadcrumbs to bind.
Refrigerate until required.