splash of cream
zest of 1⁄4 lemon
pinch of finely chopped chives
butter for frying
small handful of chicory leaves
1 tablespoon finely shaved fennel orange segments
1 teaspoon citrus oil
1 tablespoon baby coriander shoots
1 tablespoon Lemon Mayonnaise
Pre-heat the oven to 220oC.
Whisk together the egg and cream until smooth. Season, add the lemon zest and chives, then stir through the whitebait.
To cook the fritter, heat a small metal frypan on the stovetop over a medium-high heat. Add a little oil and butter, then pour in the fritter mix. The egg will start setting on contact so use a spoon to pull the edges of the fritter in towards the middle to prevent colouring and ensure even cooking. You can also use the spoon to ensure the whitebait are evenly distributed. When the fritter is nearly cooked transfer the pan to the hot oven for 2–3 minutes to finish. Keep an eye on it until the egg is set.
Tip the fritter out by inverting the pan and firmly tapping it on the base.
Transfer the fritter to a plate and garnish with the salad ingredients. Drizzle with a little citrus oil, scatter over the coriander shoots and finish with a generous spoonful of lemon mayo.