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.
|200 g||Whitebait (Main)|
|1 to taste||Salt & freshly ground pepper|
|1||Tomato, seeded and diced (Main)|
|2 tsp||Capers, rinsed and finely diced|
|1||Red onion, (small), finely diced (Main)|
|1 tsp||Lemon, zest|
|1 Tbsp||Sherry vinegar|
|2 tsp||Olive oil|
|2 tsp||Parsley, finely chopped|
- Preheat oven to 160C. Combine the salsa ingredients and let steep for at least 15 minutes.
- Grease 4 ramekins with butter. Gently whisk the eggs and cream, season then gently fold through the whitebait.
- Pour into the ramekins and bake for 20 minutes or until just set. Serve with the salsa.