The Skipper’s roll

Name: The Skipper’s roll
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 2
Ingredients: 2 fillets of fish – try bream; keep the skin on but ask your fishmonger to remove all the pin bones; olive oil; 2 soft white bread rolls; butter; 8 slices of cucumber; a handful of finely shredded iceberg lettuce; 2 tablespoons jalapeño tartare; salt

Recipe by Mitch Tonks

Serves:: 2
Prep Time:: 5 mins
Cook Time:: 8 mins

With this recipe, you can fry the fish or grill it, and use whatever is in season - bream, mackerel, gurnard, plaice, lemon sole. Spice it up by loading it with jalapeno tartare.

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Ingredients

2 fillets of fish – try bream; keep the skin on but ask your fishmonger to remove all the pin bones

olive oil

2 soft white bread rolls

butter

8 slices of cucumber

a handful of finely shredded iceberg lettuce

2 tablespoons jalapeño tartare

salt

Method

Preheat the grill.

Rub the fish skin with salt and olive oil, then grill it, skin side up, or fry in a pan with a little oil – don’t turn it, just crisp the skin and wait for the heat to cook the fish.

Place the cucumber slices on the bottom of the rolls, then the lettuce and jalapeño tartare, and then the fish on top.

Put the lid on and enjoy!

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Mitch Tonks

Mitch Tonks is a restaurateur, food writer, CEO and ambassador for the MSC. Passionate about changing the way people experience seafood in the UK he has a true passion for the sea.

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