Fish Finger Sandwich with Tartare Sauce
2
25 minutes
Chef Steve Wattrus takes the classic fish finger sandwich to new heights! Featuring crispy fish fingers, crusty sourdough, and a homemade Mellow Yellow tartare sauce, with fresh herbs, capers, and lemon, this is perfect for quick lunches, family meals, or anyone craving a gourmet twist on the iconic fish finger sandwich.
Method
-
1
Place the fish fingers in the oven and cook according to instructions.
-
2
To make the tartare sauce, combine the egg yolks, mustard and white wine vinegar together in a bowl.
-
3
Slowly drizzle in the Mellow Yellow Rapeseed oil, continuously whisking to make sure it does not split.
-
4
Once mixed to a creamy, silky emulsion, add in the gherkins, capers, shallots, parsley, dill & lemon juice.
-
5
Generously spoon the tartare sauce onto both slices of bread, followed by fish fingers and baby gem lettuce. Close the sandwich with the other slice of bread, slice in half and enjoy (with extra tartare sauce on the side if you wish).
Ingredients
-
2 egg yolks
-
1 tbsp Dijon Mustard
-
2 tsp white wine vinegar
-
250ml Mellow Yellow cold pressed rapeseed oil
-
1 tsp French Mustard
-
2 gherkins, diced
-
1 shallot, diced
-
12 baby capers
-
Finely chopped Flatleaf Parsley & Dill
-
Zest & juice of 1 lemon
-
Two thick slices of good quality crusty bread or Sourdough
-
4 good quality fish fingers
-
1 Baby Gem Lettuce
