Ingredients
200g Haddock, tails end
35g Salted butter
4tsp Olive oil
150g Panko breadcrumbs
100g Westcombe Cheddar, grated
50g plain flour
3 large eggs
1 lemon 100g Sour cream
25g Dill Tiger bread
Cos lettuce
Pea shoots
Rosebud Cucumber Pickle
Method
- Zest a whole lemon and combine with sour cream and chopped dill. Set aside until needed.
- Using a sharp knife cut the haddock tails lengthways into 2-inch-thick pieces. Season the flour with plenty of salt and pepper before tossing the haddock pieces in the flour until dusted.
- Whisk the eggs until they lose their elasticity then place each piece of haddock into the eggs before coating in breadcrumbs. Place the goujons on a plate or tray, cover with cling film and leave in fridge for 30 mins to firm up.
- Place a non-stick frying pan on a medium heat and add a dash of good quality olive oil. Add the haddock pieces to the pan and leave to cook for 2 minutes. As the fish is cooking add half the grated cheese and butter to the pan. Turn the fish over and continue to cook for a further 3 minutes on a medium heat, the cheese will start to toast and colour.
- To Serve, toast one slice of good quality tiger bead, cutting as thick as your toaster will allow.
- Layer up your open top sandwich, starting with Cos Lettuce and pea shoots, then fresh tomato, your fish pieces and top with the dill sour cream.
- To finish, add a generous helping of Rosebud Sweet Cucumber Pickle, along with the remaining Westcombe Cheddar.