Ingredients
Our method
Bake on a lined sheet for 20/25 minutes until risen and golden brown. Leave to cool on a wire rack.
- Turn it out onto a floured surface and pat it into a 1 inch square. Cut it into four quarters then stack them on top of each other, pressing them together, then roll this out into a 1 inch rectangle. Trim the edges so they are nice and neat then cut out 4 circles.
Place the Fish Fingers on a baking tray (two per scone) and cook to packet instructions.
Whisk the hot sauce into the buttermilk and gradually pour it over the butter/flour mixture, mixing with a spoon until you have a rough dough. Use your hands to bring it together.
Preheat the oven 200°C. Whisk together the dry ingredients then rub in the chilled butter until you have a breadcrumb mixture with pea-sized chunks of butter in it.
Add all the other ingredients, bring to a simmer and cook for around two hours, then blitz in a blender until smooth. Pass through a sieve and leave to cool.
Meanwhile, whisk together the yolk and mustard powder then gradually whisk in the sunflower oil followed by the olive oil. At this stage you should have a mayonnaise. Stir through the shallot, capers, lemon juice and parsley. Season to taste.
In a large saucepan (with a lid) add the oil and red onion and cook until soft.
Toss the lettuce leaves with ¾ of the tartar sauce. Put aside the rest for later.
Cut the scones in half and spread the bottom half with one tablespoon of the tartar sauce. Top with the dressed lettuce and the cooked fish fingers, a drizzle of the ketchup, radishes and a few dill pickles. Serve forth!