Mix the capers and cornichons with the mayo, stir in the parsley, lemon zest and a little juice, then season. Spread the bread with butter, lay the lettuce on top, add the flavoured mayo and sandwich the fish fingers between the slices. Halve to eat.
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Ingredients
- fish fingers 3 or 4 chunky ones
- capers 1 tsp
- cornichons 2, finely chopped
- mayonnaise 1½ tbsp
- parsley chopped to make ½ tsp
- lemon ½, zested and juiced
- good bread 2 thick slices
- butter
- lettuce a few leaves
Method
-
Step 1
Grill the fish fingers until they are cooked through and crunchy, then leave to cool a little.
-
Step 2
Mix the capers and cornichons with the mayo, stir in the parsley, lemon zest and a little juice, then season. Spread the bread with butter, lay the lettuce on top, add the flavoured mayo and sandwich the fish fingers between the slices. Halve to eat.
Nutritional Information
- Kcals 580
- Fat 40.1g
- Carbs 36.4g
- Fibre 2.4g
- Protein 17.1g
- Salt 2.2g
