As Beatle fans will know; if a Liverpudlian asks you ‘four a
fish n’ finger pie’; they may not be referring to lemon sole goujons.
Back to basics this evening; an embellished version of a
classic comfort dish. The secret of a fish
finger butty (sandwich) is the bread must be white, soft and spread with real
butter. The fish fingers should be
chunky as possible and straight from the oven so they melt the butter and
contrast with the bread. A handful of
something green adds some posh and it all starts to get a bit gastro-pub. I used watercress which was ideal for adding
a peppery crunch.
A homemade tartar sauce lifts the whole thing up a notch and
is just a simple variation on mayonnaise.
Add finely chopped shallot or onion, chopped gherkins, capers, fresh
parsley and lots of lemon juice and seasoning.
As on this occasion, it can often be pulled together from store cupboard
ingredients. I rarely make my own
mayonnaise, and I don’t think that would work for this use either – too
buttery. I only added shallot, lemon
juice and chopped watercress to tartar this evening and it was a last minute
addition. Keeping it simple worked just
fine. Serve tartar straight from the
fridge as it needs to be cold to contrast with the warm fish. Kids and husband loved it. Also served a bowl of peas and chopped watercress
mixed in, which everyone ate.
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