Serves 2
Ingredients
- 4 lemon sole fillets, skinned (or your favourite white fish fillets)
- 1 small Little Gem lettuce
- 2 ripe tomatoes, thickly sliced
- 4 slices of soft crusty bread
- 15g butter
- A dash of extra-virgin olive oil
- 2 bay leaves (optional)
- 1 large garlic clove, bashed
- Sea salt and freshly ground black pepper
For the tartare sauce
- 2 large Stonegate estate organic egg yolks
- 1 tsp English mustard
- 2 tsp cider vinegar
- 1 small garlic clove, peeled and finely grated
- 200ml sunflower oil
- 3 tbsp extra-virgin olive oil
- 2–3 gherkins, finely chopped
- 2–3 tsp capers, roughly chopped
- 2 spring onions, finely chopped
- 1 tbsp chopped dill
- 1 tbsp chopped parsley
- 2 hard-boiled Stonegate estate organic eggs, roughly chopped
- Lemon juice, to taste
- Sea salt and freshly ground black pepper
Method
Place the egg yolks, mustard, cider vinegar and grated garlic into a food processor. Season with a little salt and pepper, then blitz for 30–40 seconds until well combined. Mix the sunflower and olive oils together in a jug. With the motor running, add the oil a few drops at a time to begin with, then gradually increase to a slow, steady stream until you have a thick, glossy mayonnaise. (You can make the mayonnaise by hand in a bowl with a whisk if you prefer.) If it feels a little too thick, stir in 1–2 tablespoons of warm water. Fold through the chopped gherkins, capers, spring onions, dill, parsley and chopped eggs. Taste and add a squeeze of lemon juice if you think it needs a little more freshness. Check the seasoning.
Season the fish fillets generously with salt and pepper. Place a large non-stick frying pan over a medium-high heat and add the butter, olive oil, bay leaves and bashed garlic. Once the butter is foaming, lay the fish into the pan and cook for about 2 minutes on each side, or until just cooked through and beginning to flake. Spoon the buttery juices over the fish as it cooks.
Butter the bread generously. Arrange the lettuce and sliced tomatoes over two slices, seasoning the tomatoes lightly with salt and pepper. Lay the hot fish on top, spooning over any buttery juices from the pan. Finish with a generous dollop of tartare sauce, top with the remaining slices of bread and press gently together. Cut each sandwich in half and serve straight away.
