This month we thought maybe you would like to try a posh fish finger sandwich… maybe something nice to try on Bonfire Night before everyone rushes out to see the fireworks?
Ingredients
- 2 Haddock Fish Fingers
- 1 ciabatta
- 1 poached egg
- 1 tomato
- ¼ lettuce
- 1 tbsp low fat yoghurt
- ¼ avocado
- 1 lemon
Preparation
- Put the Fish Fingers under the grill for 12-15 mins. (see packet instructions) Then bring a pan of water to the boil
- Halve the ciabatta
- Mix the shredded lettuce with the yoghurt and season with lemon juice
- Spread this on both pieces of bread
- Turn the water down and poach the egg in the simmering water for 2-3 mins to your preference
- Take the water off the heat
- Place the sliced tomato and avocado on one piece of bread and top with the grilled fish finger. Retrieve the egg from the water and place on top
- Carefully lay the other piece of bread on top and serve