- Paramount MSC Coated Whitebait (454g)
- Crème Fraîche (300ml)
- Cinnamon (1/2 Tsp)
- Pomegranate (1/2)
- Zest of 1 Orange
- Fresh Parsley (1 Tbsp, Chopped)
For the Cinnamon & Pomegranate Dip: Decant the crème fraîche into a mixing bowl.
Add the ½ teaspoon of cinnamon and pomegranate jewels/seeds and mix well.
Cover & place into the refrigerator until ready to serve.
For the MSC Coated Whitebait: Preheat deep fat fryer oil to 180°C.
Cook the whitebait from frozen for 2-3 minutes.
Drain thoroughly before serving.
To finish the dish, place cooked whitebait onto serving platter or plate, scatter the whitebait with the chopped parsley and serve with a dipping pot of spiced crème fraîche finished with orange zest.