Simon and Meg: Whitebait fritters
Whitebait fritters with watercress and horseradish cream
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Preparation time:
10 mins
Cooking time: 10 mins
Serves: 4 (makes 12 fritters)
Ingredients
200g raw baby whitebait
1 egg, lightly beaten
1 tbs cornflour
1 tsp lemon juice
Salt and pepper, to season
50g butter
Salmon roe, to garnish
100g light sour cream
1 tbs creamed horseradish
1 tbs capers
1 tbs finely chopped dill
1 tbs coarsely chopped parsley
1 tsp lemon juice
- Try using fresh horseradish, instead of the cream, if you can find it. You can find it at specialist grocers. Peel, and then grate finely.
1 egg, lightly beaten
1 tbs cornflour
1 tsp lemon juice
Salt and pepper, to season
50g butter
Salmon roe, to garnish
Mixed salad leaves and lemon wedges, to serve
Horseradish cream100g light sour cream
1 tbs creamed horseradish
1 tbs capers
1 tbs finely chopped dill
1 tbs coarsely chopped parsley
1 tsp lemon juice
Method
1. To make horseradish cream, combine all ingredients in a small bowl. Set aside in refrigerator.
2. Combine whitebait, egg, cornflour and lemon juice in a medium bowl, then season with salt and pepper.
3. Melt half the butter in a large heavy-based frying pan over medium heat until a nut-brown colour. Drop tablespoons of whitebait mixture into pan to form fritters and cook for 1-2 minutes on each side or until egg has set and fritters are golden brown. Repeat with remaining butter and whitebait mixture.
4. Top fritters with a dollop of horseradish cream and garnish with salmon roe. Serve with salad leaves and lemon wedges.
Tips:
- We added some shredded radish to our salad accompaniment for extra texture and colour and dont forget to dress your salad!- Try using fresh horseradish, instead of the cream, if you can find it. You can find it at specialist grocers. Peel, and then grate finely.
- Horseradish cream is also a great accompaniment to roast beef, roasted beetroot or grilled salmon.
