KEY POINTS:
A departure from the ubiquitous whitebait fritters, these individual bakes are set off with a fresh salsa to bring out the flavour of the fish
Serves 4
1 Tbs butter, softened
3 eggs
2 Tbs cream
200g whitebait
Sea salt and freshly ground black pepper to season
SALSA
1 tomato, seeded and diced
2 tsp capers, rinsed and finely diced
1 small red onion, finely diced
1 tsp lemon zest
2 tsp parsley, finely chopped
1 Tbs sherry vinegar
2 tsp olive oil
1. Preheat oven to 160C. Combine the salsa ingredients and let steep for at least 15 minutes.
2. Grease 4 ramekins with butter. Gently whisk the eggs and cream, season then gently fold through the whitebait.
3. Pour into the ramekins and bake for 20 minutes or until just set. Serve with the salsa.
