LIME HOLLANDAISE:

Juice of 2 lg. limes
1 tsp. finely grated lime zest
1 tbsp. cold water
2 lg. egg yolks
6 tbsp. cold butter, cut into 24 pieces
Salt and freshly ground white pepper

MEDALLIONS:

2 lg. eggs
1 c. cold water
1/4 c. plus 2 tbsp. all-purpose flour
1/2 tsp. salt
4 med. size sweet potatoes
Vegetable oil for frying

1. Prepare the Lime Hollandaise by combining the lime juice, lime zest, water, and egg yolks in a non-reactive saucepan. Blend well and place over medium-low heat. Add half the butter and stir with a heat-resistant rubber spatula until completely melted. Reduce the heat to its lowest possible setting. Stirring continuously, add the remaining butter one piece at a time.

When one piece is completely melted, stir in the next until all the butter is incorporated and the sauce is thickened. Season with salt and pepper and pour into a bowl. Cover with a clean kitchen towel and set aside at room temperature.

2. For the Medallions, place the eggs in a wide mixing bowl. Whisk in the water until frothy. Add the flour and salt and blend well. The batter will be exceptionally thin. Set aside.

3. Peel the sweet potatoes and cut them into 1/4 inch thick rounds. Meanwhile, heat 1/2 inch of vegetable oil in a large skillet. When the oil is hot, dip the potato slices into the batter and transfer them to the oil. Cook until lightly browned on both sides. Drain on absorbent paper. Arrange the medallions in an overlapping pattern on a serving plate, spoon on the Lime Hollandaise, and serve. Serves 4.