Homemade Fish Goujon Sandwiches
with Dill Pickled Cucumber and Tartar Style Mayonnaise
- Fish
- Wheat
- Cereals containing gluten
- Sulphites
- Egg
- Mustard
- May contain traces of allergens
- Egg
- Milk
- Soya
Ingredients
2 unit(s)
Basa Fillets
(Contains: Fish)
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
1 bunch(es)
Dill
1 unit(s)
Baby Cucumber
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
64 grams
Mayonnaise
(Contains: Egg, Mustard)
15 grams
Capers**
2 unit(s)
Burger Buns
(Contains: Wheat, Cereals containing gluten May contain traces of: Egg, Milk, Soya)
20 grams
Wild Rocket
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Sugar for the Pickle
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Pat the basa with kitchen paper to remove any excess moisture. Slice each basa fillet lengthways into 2cm wide strips, halve any long ones, and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw fish.
c) Crack the egg (see pantry) into a medium bowl and whisk. Put the breadcrumbs into another bowl, then season well with salt and pepper.
d)
a) Dip each pieces of fish into the egg, then into the breadcrumbs, ensuring they're completely coated. Transfer to a lined baking tray.
b) Drizzle the fish goujons with a little oil, then bake on the top shelf until the fish is cooked, 15-18 mins. IMPORTANT: The fish is cooked when opaque in the centre.
a) Meanwhile, roughly chop the dill (stalks and all). Trim the cucumber, then halve lengthways. Thinly slice widthways.
b) In a medium bowl, combine the cider vinegar and sugar for pickling (see pantry). Season with salt and pepper, then add the cucumber and half of the dill. Mix together well, then set aside to pickle.
c) In another small bowl, mix the mayonnaise, capers and remaining dill. Set aside.
d) Halve the burger buns. When 2-3 mins remain on the fish, put the buns cut side up into the oven to warm through, 2-3 mins.
a) Spoon the dill and caper mayo onto the bun base and lids.
b) Top the base with the fish goujons, then with some of the pickled cucumber and rocket. Top with the bun lid.
c) Share any remaining rocket and pickled dill cucumber alongside. Drizzle the cucumber and rocket with oil and season with salt and pepper.
