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.
Serves 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
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.
Split open the rolls, butter and then gently toast in a deep frying pan until golden brown.
Place the cucumber slices on the bottom of the rolls, then the lettuce and jalapeño tartare, and then the fish on top.
