A lovely substitute if you fancy giving the red meat a miss.
With flavours of the chargrill without the burger due to the charred lemons my fish sarnie will be a family favourite for the summer. I would recommend using hake as it is a nice meaty fish and works well.
Note that it says Tartare garnish as we are not binding it with any mayo.
Serves: 4 Sarnies
- 4 Pieces of Hake cut into 150g portions give or take.
- 200g breadcrumbs mixed with the lemon zest
- 1 egg & 100ml milk whisked together ( egg wash )
- 100g flour
- 1 tsp salt
- 4 Blaa or Brioch Bun
- 1 lemon - juice & zest
For the tartare garnish
- 6 cornichons finely chopped.
- 50 g capers
- 1 tbsp chopped flatleaf parsley
- 1 tsp chopped tarragon
- ½ finely diced red onion.
- 6 green olives finely diced
For the grilled lemon dressing
- 4 lemons sliced cm thick.
- 75 ml honey
- 50g cider vinegar
- 1tsp turmeric
- 1tsp salt
- 20g caster sugar
- 1 clove garlic finely chopped garlic
- 150ml rapeseed oil
- For the fish: Season the fish with a little salt & the juice of 1 lemon
- Flour, egg and breadcrumb the fish
- Bake the fish on a baking sheet of paper on a baking tray in a pre heated oven at 190c for 14-16 minutes until golden brown.
- For the lemon dressing: Season the lemons with the salt & sugar
- Using a chargrill pan or a BBQ char the lemons for 6 minutes each side
- Leave to cool slightly. Finely chop & mix together with the remaining ingredients Note: This can be made in advance & will last for weeks once stored in the fridge .
- For the tartare garnish: Simply mix all he ingredients together if you want you can add a few tablespoons of mayo to bind.
- To serve: Sarnie toast your bun - tartare on the bottom, then fish, then grilled lemon.