BEST SANDWICH SAUCE RECIPES
BEST CHRISTMAS SANDWICH RECIPES - OLIVEMAGAZINE
FISH SANDWICH | FISH RECIPES | JAMIE OLIVER RECIPES
These crispy fish finger sarnies are a little bite of heaven, especially with minty mushy peas.
Total Time 15 minutes
Yield 4
Number Of Ingredients 17
Steps:
- Ingredients out • Kettle boiled • Oven at 130°C/250°F/gas ½ • Small lidded pan, high heat • Large frying pan, high heat • Food processor (bowl blade) START COOKING Put the baps into the oven. Slice the potato 0.5cm thick, put it into the small pan, cover with boiling water and the lid and bring to the boil. On a sheet of greaseproof paper, season the fish with sea salt, black pepper and the cayenne, then sprinkle over the flour to coat. Pour 2 tablespoons of oil into the frying pan and add the fish. Cook until golden, finely grating the Parmesan over the top when you flip it over. Tip the frozen peas into the pan with the potato, then rip in the leafy top half of the mint and replace the lid. Put the cornichons, capers, lettuce and yoghurt into the processor. Tear in the top leafy half of the parsley, squeeze in the lemon juice, then whiz up, season to taste and pour into a bowl. Drain the peas and potatoes, purée in the processor and season to taste. When the fish is perfect, get the baps out of the oven and serve with the peas, tartare sauce, pinches of cress and lemon wedges.
Nutrition Facts : Calories 665 calories, FatContent 17.8 g fat, SaturatedFatContent 5.4 g saturated fat, ProteinContent 50 g protein, CarbohydrateContent 71.4 g carbohydrate, SugarContent 14.4 g sugar, SodiumContent 1.4 g salt, FiberContent 15.2 g fibre
More about "best sandwich sauce recipes"
FISH SANDWICH | FISH RECIPES | JAMIE OLIVER RECIPES
These crispy fish finger sarnies are a little bite of heaven, especially with minty mushy peas.
From jamieoliver.com
Total Time 15 minutes
Cuisine british
Calories 665 calories per serving
From jamieoliver.com
Total Time 15 minutes
Cuisine british
Calories 665 calories per serving
- Ingredients out • Kettle boiled • Oven at 130°C/250°F/gas ½ • Small lidded pan, high heat • Large frying pan, high heat • Food processor (bowl blade) START COOKING Put the baps into the oven. Slice the potato 0.5cm thick, put it into the small pan, cover with boiling water and the lid and bring to the boil. On a sheet of greaseproof paper, season the fish with sea salt, black pepper and the cayenne, then sprinkle over the flour to coat. Pour 2 tablespoons of oil into the frying pan and add the fish. Cook until golden, finely grating the Parmesan over the top when you flip it over. Tip the frozen peas into the pan with the potato, then rip in the leafy top half of the mint and replace the lid. Put the cornichons, capers, lettuce and yoghurt into the processor. Tear in the top leafy half of the parsley, squeeze in the lemon juice, then whiz up, season to taste and pour into a bowl. Drain the peas and potatoes, purée in the processor and season to taste. When the fish is perfect, get the baps out of the oven and serve with the peas, tartare sauce, pinches of cress and lemon wedges.
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