TEENY-WEENY CREAMY FISH SAMMIES
Teresa Pert
![](https://www.cuisine.co.nz/wp-content/uploads/2019/12/Cuisine-Magazine-Recipe-Tweeny-Weeny-Creamy-Fish-Sammies.jpg)
Serves
4Preparation
30 minsCook
15 minsIngredients
200g firm white fish, skin on, cut into 2.5cm pieces | |
¼ cup plain flour | |
60g butter, plus extra for frying sammies | |
150ml milk | |
1 tablespoon chopped tarragon | |
1 tablespoon finely sliced chives | |
juice and zest of 1 lemon | |
pinch cayenne pepper | |
8 slices good soft white bread or brioche | |
3 eggs | |
150ml cream | |
dill pickles, to serve (we use McClure’s) |
This is how we use up fish trimmings at the restaurant – skin and all! The sandwich filling is a mix of larger and smaller pieces of fish, bound with a generous creamy sauce.
Instructions
1. | Toss the fish in the flour and season well with salt. |
2. | Set a wide frying pan over a medium to high heat, add the butter and, once sizzling, add the fish pieces in a single layer. |
3. | Fry until golden on one side then turn each piece with tongs. |
4. | Add any residual flour from the bowl and stir to coat fish, turning down the heat so as not to burn it. |
5. | Now add about one third of the milk, stirring, then the next third, then the final third. |
6. | Use a spoon to flake the fish apart (some varieties are harder to flake than others). |
7. | Off the heat add the herbs, lemon zest and most of the juice and the cayenne. |
8. | Season to taste with salt. |
9. | Set the mixture aside in a bowl to cool for about an hour. |
10. | Preheat the oven to 200°C. |
11. | Spread the cooled filling over four slices of bread, right to the edges, making sure the filling isn’t thicker than the slice of bread. |
12. | Cover with the remaining four slices, press down lightly then halve on the diagonal. |
13. | Whisk the eggs and cream together, season well with salt and pepper, pour into a tray. |
14. | Soak the sandwiches for 2 minutes on each side in the cream/egg mix. |
15. | Heat an ovenproof frying pan on medium, add a knob of butter and, once it starts to bubble, add the sammies. |
16. | Leave enough room to turn them over; don’t overload the pan. |
17. | Colour lightly on one side, flip over then put into the preheated oven for 4-5 minutes or until heated through. |
18. | Drain on paper towel, cut in half again and serve hot with dill pickles on the side. |
Recipes & food styling Teresa Pert / Photography Amber-Jayne Bain
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