Small fish are often a preferred source of nutrients over larger pelagic fish, such as tuna, which can contain large amounts of mercury. Always buy the freshest whitebait and avoid keeping it uncooked in the fridge for over 24 hours.
600g potatoes, peeled, cut into 2cm cubes
½ cup cream
1 lemon, finely grated rind and 1 tbsp juice
salt and pepper, to season
watercress, to serve
lemon wedges, to serve
1 Preheat oven to 180C. Grease and line the base of 6 texas muffin moulds.
2 Put potato cubes in a saucepan of cold water. Bring to the boil over high heat. Reduce heat and simmer for 3–5 minutes or until potato is just tender. Drain and allow to cool.
3 Combine potato cubes and whitebait in a bowl. Spoon mixture evenly into prepared muffin moulds. Whisk eggs and cream together in a large jug. Add lemon rind and juice. Season with salt and pepper. Pour egg mixture into moulds over whitebait mixture. Bake for 30 minutes or until just set. Stand for 5 minutes to cool slightly before turning onto a wire rack. Serve with watercress and lemon wedges.