Ingredients

1 
Baking potato
7 
g
 
Instant yeast
Strong white bread flour
1 
Egg yolk
1 
teaspoon
 
Salt
1 
teaspoon
 
Brown sugar
120 
ml
 
Rapeseed oil
Milk
1 
tablespoon
 
Parsley, finely chopped
Lemon wedge, for juice
200 
g
 
Shallots, finely sliced
400 
ml
 
Oil
Cider vinegar
Chillies
1 
Butterhead lettuce
Salt and pepper

Our method

  1. Bake the potato in the oven until it’s cooked and leave to cool before scooping the mash out.
  2. To serve, take a roll and slice it open. Spread1tbsp of the mayonnaise on both sides, add the lettuce on the underside, and then place the fish fingers on top. Add a dash of chilli vinegar and top with crispy shallots.

  3. Pre-heat the oven to 180C. Divide the dough into 4 pieces and roll into a bun. Leave for 10 minutes and then bake for 40 minutes until golden brown. Leave to cool.

  4. For the shallots, add shallots to a saucepan with a pan of oil and warm over a medium-low heat. Keep an eye on them and once they are golden brown, use a slotted spoon to remove from the pan and drain on paper towels.

  5. To make the mayonnaise, take the egg yolk and add the mustard. Add the oil slowly while whisking. Season and add a squeeze of lemon. Stir in the parsley.

  6. Mix the flour, sugar and yeast together and heat the milk so it’s lukewarm -not hot as it will kill the yeast. Reserve a small cupful of milk and dissolve the salt in it. Add the remaining milk to the flour mix with the potato and knead in a stand mixer with the paddle attachment for a couple of minutes. Then add the remaining milk with salt in it. Knead for five minutes and then turn out into an oiled bowl. Leave to rise for 1 hour.

WHAT OUR CONSUMERS THINK
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