Step 1

Combine egg yolks, ricotta, parmesan, four, melted butter and herbs in a bowl. Season and beat with a spoon to combine.

Step 2

Place the eggwhites in a separate bowl with a pinch of salt. Whisk until soft peaks form, then fold, 1 spoonful at a time, into the ricotta mixture until just combined.

Step 3

Heat a little extra butter in a frypan over medium-high heat. Add spoonfuls of the mixture to the pan to make four 8cm fritters. Cook for 1-2 minutes each side until golden, then transfer to a plate, and cover with foil to keep warm. Repeat with remaining batter to make 8 fritters.

Step 4

Serve fritters topped with trout, beetroot relish, sprouts and watercress.