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Fish finger sandwiches with watercress tartare
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12 Young’s frozen Gluten Free Cod Fish Fingers
100g bag watercress
1 tbsp Cooks’ Ingredients Nonpareille Capers, drained
10 tbsp essential Waitrose Half Fat Mayonnaise
6 cornichons, drained and chopped
Zest of 1 lemon
400g Newburn Bakehouse White Sourdough Cob, cut into 8 slices
Soft butter, for spreading
½ x 300g pack G’s Beetroot, drained and sliced
1. Preheat the oven to 220°C, gas mark 7.
2. Place the fish fingers on a baking tray and bake for 12 minutes until cooked through. Meanwhile, finely chop half the watercress
and mix it in a bowl with the capers, mayonnaise, cornichons, lemon zest and some seasoning. Remove any tough stalks from the remaining watercress.
3. Preheat the grill to high. Toast the slices of bread, in batches, and butter them.
4. Spread watercress tartare on four of the slices of buttered bread, top with slices of beetroot, 3 fish fingers, a handful of watercress and finish with another slice of bread. Slice in half to serve.
Typical values per serving:
This recipe was first published in June 2017.