Instructions

1. 1

   For the Tartare Sauce mix together egg yolks, mustard, vinegar, salt and pepper adding the oil slowly while mixing. Then mix in capers, gherkins, shallots, parsley and boiled egg, finish with the juice of a lemon. Set aside.

   
   

2. 2

   For the sweet potato chips, preheat the oven to 200C/gas 6. Toss the sweet potato wedges in a roasting tray with a pinch of salt and pepper, the paprika and a glug of olive oil. Cook in the oven for 35–40 minutes or until golden and cooked through.

   
   

3. 3

   Grill the fish fingers as indicated on pack.

   
   

4. 4

   Butter 2 bits of nice soft white bread or a white roll, smearing one half generously with tomato ketchup.

   
   

5. 5

   Put the fish fingers in the bun with a handful of crisp, green leaves.

   
   

6. 6

   Serve with the chips and tartare sauce.

   
   

Ingredients

• 10 Young's fish fingers
• 2 eggs, yolks
• 1 tsp dijon mustard
• 1 tsp white wine vinegar
• 250ml sunflower oil
• 1 lemon, juice
• 1 pinch salt
• 1 pinch black pepper
• 1 tbsp capers
• 4 gherkins
• 1 shallot, finely chopped
• 1 tbsp parsley, chopped
• 1 egg, hard boiled, chopped
• 2 sweet potatoes, scrubbed and cut lengthways into 8 wedges
• ½ tsp smoked paprika
• 1 splash olive oil, for cooking
• 2 white rolls
• 2 tbsp tomato ketchup, to serve
• 2 handfuls green salad leaves, to serve

Serves 2

Total time required 40 mins

• Cooking time: 40 mins