Fish Finger Sandwich

Nothing beats a fish finger sandwich. We've added homemade tartare sauce, brioche buns and peppery rocket to posh this version up.

Tartar Sauce:
1 shallot, diced
1 Tbsp. capers, chopped
6 cornichons, finely diced
¼ tsp. Dijon mustard
4 Tbsp. Hellmann's mayonnaise
½ lemon, freshly squeezed
sea salt
black pepper, freshly ground

Fish Fingers and Assembly:
haddock or cod goujons (200 g)
2 brioche-style buns, toasted
rocket (50 g)

For the Tartar Sauce:
Mix everything with a squeeze of lemon and season well.

For the Fish Fingers:
Grill or bake the goujons following the package instructions.

Assembly:
Spread the bottom of the buns with half the sauce then add the rocket. Pile on the goujons then top with the rest of the tartare sauce and the bun tops.