Whitebait fritters with beetroot relish & dill crème fraîche

If fresh whitebait is not available, you can use frozen whitebait (from good fishmongers) for these dainty fritters.

Makes 10–12 fritters

WHITEBAIT FRITTERS

2 free-range eggs

100 g (3½ oz/²/₃ cup) self-raising flour

½ teaspoon baking powder

240 g (8½ oz) whitebait fillets

¼ bunch chives, snipped

¼ bunch flat-leaf (Italian) parsley, leaves only, chopped

zest of ¼ lemon

grapeseed oil, for pan-frying

extra virgin olive oil, for drizzling

BEETROOT RELISH

1½ tablespoons honey

1½ tablespoons unsalted butter

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon ground allspice

1 teaspoon ground nutmeg

250 g (9 oz) beetroot, peeled and grated

1½ tablespoons sherry vinegar

DILL CREME FRAICHE

150 g (5½ oz) crème fraîche

2 tablespoons finely chopped dill

zest of ¼ lemon

FOR THE FRITTERS Crack the eggs into a bowl and lightly beat. Add the flour and baking powder and mix to form a smooth batter. Fold in the whole whitebait fillets, herbs and lemon zest. Cover and refrigerate for 30 minutes.

FOR THE BEETROOT RELISH Place the honey and butter in a saucepan and cook over medium heat for 3–4 minutes, until a light caramel colour. Add the spices, cook for 30 seconds, then add the beetroot and cook for 4–5 minutes, until just tender. Stir in the vinegar and remove from the heat. Season with salt and pepper.

FOR THE DILL CRèME FRAîCHE Combine all the ingredients in a bowl. Season to taste and refrigerate until needed.

TO SERVE Heat a frying pan over medium heat and add a drizzle of grapeseed oil. Using 1 tablespoon of the whitebait batter for each fritter, cook several fritters at a time for 1½–2 minutes on each side. Drain on paper towel and keep warm while cooking the remaining fritters.

Serve the fritters warm, topped with the beetroot relish, dill crème fraîche and a drizzle of olive oil.