Salmon Fish Fingers with Tartar Sauce
Serves 4
INGREDIENTS:
500g salmon fillet, boneless and skinless
90g cornflower
200g breadcrumbs
2 eggs, beaten
Sunflower oil, to fry
For the crushed minted peas
200g frozen peas
40g butter
2 tbsp fresh mint
For the tartar sauce
200g good quality mayonnaise
3 tsp capers, chopped
1 tbsp cornichons, sliced
2 tbsp fresh flat leaf parsley
Sea salt and freshly ground black pepper
To serve
1 lemon, cut into wedges
METHOD:
1. Start by making the fish fingers. Cut the salmon fillet into 16 fingers, 2 x 7cm in size, season with sea salt and freshly ground black pepper and set aside.
2. Next place the cornflour in a bowl, the breadcrumbs in another bowl and the beaten eggs in a third bowl. Coat a salmon finger in the cornflour, then dip it into the beaten egg and lastly roll it in the breadcrumbs until evenly covered on all sides. Set aside on a plate and repeat with the remaining salmon fingers.
3. Place a frying pan over a medium heat and add 2 tbsp of sunflower oil. Once the oil is heated, fry the salmon fingers for 2–3 minutes on each side, in batches, until they are crisp, golden and cooked through. Remove from the heat, drain on kitchen paper, sprinkle with sea salt. Keep them warm in a low heat oven while you prepare the peas and sauce.
4. To make the crushed minted peas, cook the frozen peas in boiling water for 5 minutes, then drain, and mash together with butter and fresh mint. Season with sea salt and freshly ground black pepper.
5. The tartar sauce is so simple, stir all the ingredients together in a bowl and season with sea salt and freshly ground black pepper.
6. Place the cooked salmon fish fingers on four warmed plates with a spoon of the crushed minted peas, tartar sauce and a wedge of lemon.
