An homage to The Seafood Shack in Ullapool, brought on by beachcombing (ok, beach cleaning) on a sunny afternoon.
Ingredients:
Birds Eye battered haddock portions
Mission Deli wheat & white wraps
Frozen peas, enough to make a tablespoon of sauce per person
Teaspoon chopped fresh mint
Tablespoon chopped fresh parsley
A chopped gherkin
A heaped tablespoon of creme fraiche
Three heaped tablespoons of mayo
Romaine lettuce
Rocket
Olive oil, rapeseed oil, white wine vinegar
Salt and pepper
Get the fish fillets in the oven
Blanche the peas in boiling water then refresh in cold and drain. Blitz them roughly with a hand blender then mix with the herbs, creme fraiche and mayo plus a dash of vinegar, seasoning to taste.
Wash, dry and chop a romaine leaf per person and combine with a handful of rocket. Make a vinaigrette with 2tsp olive oil, 1tsp rapeseed oil and 1tsp vinegar, season and dress the leaves.
Divide the pea dressing between the wraps and spread evenly. Place the fish on the wrap, add the salad, wrap and serve.
Add some shallot?
