The Skipper’s roll
- Serves:
- 2
- Prep Time:
- 5 mins
- Cook Time:
- 8 mins
- Share
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
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