FISH FINGER SANDWICHES WITH WATERCRESS TARTARE

ingredients

• Young's Gastro 8 Tempura Battered Cod Fish Fingers • 100g bag watercress • 1 tbsp Nonpareille Capers, drained • 10 tbsp Mayonnaise • 6 cornichons, drained and chopped • Zest of 1 lemon • 400g White Sourdough Cob, cut into 8 slices • Soft butter, for spreading • ½ x 300g pack Beetroot, drained and sliced

Step 1

Preheat the oven to 220°C, gas mark 7. Place the fish fingers on a baking tray and bake for 12 minutes until cooked through. Meanwhile, finely chop half the watercress and mix it in a bowl with the capers, mayonnaise, cornichons, lemon zest and some seasoning. Remove any tough stalks from the remaining watercress.

Step 2

Preheat the grill to high. Toast the slices of bread, in batches, and butter them. Spread watercress tartare on four of the slices of buttered bread, top with slices of beetroot, 3 fish fingers, a handful of watercress and finish with another slice of bread. Slice in half to serve.

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