The Fabulous Baker Brothers' Fish Finger Sandwich | Waitrose
Home-made fish fingers are super-easy to make and are great in a sandwich. They freeze well, so make a large batch and keep them for a rainy day. You can also push the boat out and make your own tartare sauce to take them up a level.
Serves 4
Ingredients:
8 slices white bread
200g white fish fillet, such as cod, pollack or whiting, skinned
2 eggs
50g milk
30g flour
100g breadcrumbs
1 baby gem lettuce
For the tartare sauce:
1 tsp finely chopped parsley
1 tsp finely chopped tarragon
1 tbsp finely chopped capers
8 cornichons, finely chopped
1 small shallot, finely diced
50g mayonnaise
Method:
1 Slice the fish into thin strips, about 1cm wide. Season with salt and pepper.
2 Whisk the eggs and milk together. Dust the fish in the flour and shake the excess off. Dip in the egg and milk, then roll in the breadcrumbs. Dip back into the egg and again through the breadcrumbs. Place in the fridge to firm up.
3 To make the tartare sauce, stir all the chopped ingredients into the mayonnaise. Season to taste. It should be coarse, thick and pungent.
4 Heat a fat-fryer to 170°C (or warm the vegetable oil in a pan using a probe to gauge the temperature accurately) and cook the fish fingers for 5 minutes, until brown and crispy. The fish will cook quite quickly, and it's better to be just done than dry and mushy. Remove and season.
5 Spread the bread liberally with tartare sauce. Add a layer of fish fingers and a few leaves of baby gem. Give the whole thing a quick squash and eat whilst looking at a rainy window and thinking the world isn't so bad when you've got a fish finger sarnie.
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How to Make Pan-Seared Strip Steaks and Persillade | Julia at Home
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Flash-fried rump steak with sauce gribiche and spring greens by Chantelle Nicholson
Chantelle Nicholson's flash-fried rump steak recipe is served with a heavenly sauce gribiche for a quick yet intensely flavourful dinner, with miso-laced asparagus and spring greens.
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Beef Tenderloin and Cucumber Canapés - Casserole Queens
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Beef Tenderloin Canapé
1 tablespoon brined green peppercorns, chopped
1 tablespoon fresh tarragon, chopped
2 green onions, chopped, plus more for garnish
1/2 teaspoon salt
1 1/2 pounds beef tenderloin, trimmed
5 tablespoons olive oil, divided
1 baguette, cut into 1/4-inch thick slices
1/2 cup whipped cream cheese, at room temperature
2 tablespoons prepared horseradish
1.Preheat oven to 400F.
2.In a shallow dish combine green peppercorns, tarragon, green onions and salt. Coat beef tenderloin in 1 tablespoon of olive oil and roll the beef in the peppercorn mixture, pressing it into the meat to adhere.
3.Heat 2 tablespoons of oil in a large skillet over high heat. Add the beef and sear until browned on all sides. Transfer to the oven and roast beef to 130F for medium rare, 10-15 minutes. Remove from the oven and allow to cool to room temperature. Wrap the beef in foil and refrigerate overnight or for at least 4 hours.
4.Reduce the oven temperature to 300F. Arrange the baguette slices on a baking sheet, brush with 2 tablespoons of olive oil and toast on both sides until golden brown.
5.In a small bowl whisk together the cream cheese and horseradish. Remove the beef from the refrigerator and slice it against the grain as thinly as possible. Spread an equal amount of horseradish cream on each toast. Top with a slice of beef and garnish with green onion.
Makes 24 canapés
Cucumber Canapés
1 cup mayonnaise
3 ounces cream cheese, softened
1 tablespoon yellow onion, grated
1 tablespoon chives, minced
1/2 teaspoon apple cider vinegar
1/2 teaspoon Worcestershire sauce
1 garlic clove, minced
1/4 teaspoon paprika
1/8 teaspoon curry powder
1 teaspoon dill, chopped, plus more for garnish
1 loaf rye bread
1 medium English cucumbers, thinly sliced
2 tablespoons pimentos, chopped
1.In a food processor combine mayonnaise, cream cheese, onion, chives, vinegar, Worcestershire sauce, garlic, spices, and dill until smooth. Remove to a bowl and place in refrigerator.
2.Using a 2-inch biscuit cutter, cut out circles from the rye bread. Spread mayonnaise mixture over the bread, top with a cucumber slice and garnish with pimento and dill sprig.
Yields: 12 canapés