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Fish & Pickle Sandwich

Fish & Pickle Sandwich

By Rosebud Preserves
60 min | Serves 2


Ingredients

Equipment

  • Sharp knife
  • Mixing Bowl
  • Bowl whisk
  • Cling film
  • Non-stick frying pan
  • Fine Parmesan greater
  • Heatproof spatula
  • Serving spoon

Ingredients - Fish

  • 200g Haddock, tails end
  • 35g Salted butter, melted
  • 4tsp Olive oil
  • 150g Panko breadcrumbs
  • 100g Westcombe Cheddar, grated
  • 50g plain flour
  • 3 large eggs

Ingredients - Sour Cream

  • 1 Lemon, zest of
  • 100g Sour cream
  • 25g Dill, chopped

For Serving

  • Tiger bread
  • Cos lettuce
  • Pea shoots
  • Rosebud Cucumber Pickle

Method

Zest a whole lemon and combine with sour cream and chopped dill. Set aside until needed.

Using a sharp knife cut the haddock tails lengthways into 2-inch-thick pieces. Season the flour with plenty of salt and pepper before tossing the haddock pieces in the flour until dusted.

Whisk the eggs until they lose their elasticity then place each piece of haddock into the eggs before coating in breadcrumbs. Place the goujons on a plate or tray, cover with cling film and leave in fridge for 30 mins to firm up.

Place a non-stick frying pan on a medium heat and add a dash of good quality olive oil. Add the haddock pieces to the pan and leave to cook for 2 minutes. As the fish is cooking add half the grated cheese and butter to the pan. Turn the fish over and continue to cook for a further 3 minutes on a medium heat, the cheese will start to toast and colour.

To Serve

Toast one slice of good quality tiger bead, cutting as thick as your toaster will allow.

Layer up your open top sandwich, starting with Cos Lettuce and pea shoots, then fresh tomato, your fish pieces and top with the dill sour cream.

To finish, add a generous helping of Rosebud Sweet Cucumber Pickle, along with the remaining Westcombe Cheddar.