Sea bass fillet club sandwich
Ingredients
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4 sea bass fillets (skin off)
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juice and zest of 1 lemon
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12 slices of multi-grain bread
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1 tbsp olive oil
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6 tbsp aioli
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1 finely-sliced cucumber
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4 tbsp wholegrain mustard
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1 cup rocket and baby spinach
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1 cup pea sprouts
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4 large, finely-sliced radishes
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salt and freshly-ground pepper
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2 garlic cloves
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2 egg yolks
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1 tsp Dijon mustard
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4 tsp lemon juice
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½ cup olive oil
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6 tbsp sunflower oil
Preparation
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Remove the skin from the fillets.
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Cut into strips and place into a bowl the lemon juice and zest, olive oil, salt and freshly-ground pepper. Set aside for 5 minutes.
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Toast the bread in a toaster (or frying pan).
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For the aioli Crush the garlic with a little salt.
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Beat the yolk with the lemon juice and mustard in the blender and while the blender is running, slowly add the oils and keep blending continuously.
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Lastly, add the crushed garlic.
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Brush aioli on 4 slices of bread.
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Divide rocket, baby spinach leaves, and half of the fish
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Brush wholegrain mustard on 4 slices of bread and divide the sprouts and radishes.
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Place the remaining fish on top and then the 4 slices of bread with aioli.
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Secure two toothpicks in each sandwich and cut into two triangular or rectangular pieces.
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Serve with vegetable chips.
