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