Open faced Cider Battered Haddock sandwich
Why not take your weekend brunch to the next level with an open faced Cider Haddock sandwich served with mustard mayonnaise, shaved fennel and salad leaves.
2 Donegal Catch Cider Battered Haddock Fillets
2 tablespoons Dijon mustard
100 grams mayonnaise
Salt and freshly ground black pepper
Juice of a lemon
1 fennel bulb
2 large slices of sourdough bread
1 garlic clove, peeled
Handful of salad leaves
- Pre-heat oven. Place fillets on a pre-heated baking tray on top shelf of oven. 210°C, Fan 190°C, Gas 6 20-25 mins
- Whilst the fish is cooking, mix the dijon mustard, mayonnaise, a pinch of salt and pepper and the juice of ½ a lemon in a small bowl and set aside.
- Fill a separate bowl with cold water and squeeze in the remaining ½ a lemon. Now, using a mandoline, slice the fennel bulb into the acidulated water. You want the fennel to be sliced as thin as possible so adjust your mandoline accordingly. Once slice, set the fennel aside in the fridge until needed.
- Just before serving, toast the sourdough slices and when they are done, drizzle with a small amount of olive oil and rub the garlic clove over them. Drain the fennel.
- To assemble, spread the garlic rubbed sourdough slices with the mustard mayonnaise and then top with the sliced fennel. Place a Cider Battered Haddock fillet on top of the fennel topped toast and season with salt and pepper.
- Serve with a handful of salad leaves and enjoy as a brunch or light lunch.