The Skipper’s roll
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 pinbones
olive oil
2 soft white bread rolls
butter
8 slices of cucumber
a handful of finely shredded iceberg lettuce
2 tablespoons Rockfish 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. Put the lid on and enjoy!
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
2 fillets of fish – try bream; keep the skin on but ask your fishmonger to remove all the pinbones
olive oil
2 soft white bread rolls
butter
8 slices of cucumber
a handful of finely shredded iceberg lettuce
2 tablespoons Rockfish jalapeño tartare
salt
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. Put the lid on and enjoy!
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