Alaska Yellowfin Sole Po’boy Slider
4 breaded Alaska yellowfin sole fillets
4 brioche buns, to serve
1 Little Gem lettuce, washed and shredded, to serve
1 bunch of spring onions, washed, trimmed and very finely chopped
2 pickled onions, finely chopped
Small bunch of chives, chopped
Squeeze of lemon juice
2 tsp Dijon mustard
1 tbsp horseradish cream
3 tbsp mayonnaise
2 tbsp tomato ketchup
8 shakes of Tabasco sauce
6 shakes of Worcestershire sauce
50ml olive oil
Pinch of salt
Freshly ground black pepper
Preheat the oven 220°C/430°F/Gas Mark 7.
To cook the yellowfin sole, place them on a baking tray in the centre of the preheated oven for 20 minutes.
Meanwhile, make the dressing. Put all the ingredients into a bowl and whisk thoroughly until combined. Taste and add a little more Tabasco for a spicier dressing, if wanted. Cover and leave in the fridge.
Remove the fish from the oven, cut the fillets in half and allow to rest for 2 minutes.
Meanwhile, cut the brioche buns in half and layer with a good dollop of delta dressing on both halves. Put some of the shredded lettuce onto the bottom half of the slider, stack the fish fillets, top with the bun, skewer and serve.