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.
