Fishfingers sandwich


(For 4 portions)

  • 2 punnets Sakura Cress
  • 8 slices granary wholegrain bread
  • 60g butter spread
  • 16 cod fishfingers
  • 8 small leaves of salad lettuce
  • 4 tbsp tartare sauce


  • Defrost, cook and chill the fish fingers. 
  • Lay the slices of bread on the countertop and spread some butter on them. 
  • Lay the lettuce leaves on four of the slices and arrange 4 fish fingers per slice on top on the lettuce. 
  • Add a good tablespoon of tartare sauce on top of the fish fingers and spread evenly. 
  • Divide the freshly cut Sakura Cress and place equal quantities on top of fish fingers. 
  • Close the four sandwiches and serve. 

Recipe: Franck Pontais

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