Fish baps with mushy peas & tartare sauce

 

Ingredients For the baps

• 4 pleasant delicate wholewheat baps 
• 4 extensive (divided) or 8 little (around 480g altogether) flat fish filets
• 1 squeeze cayenne pepper
• ½ a mug plain flour 
• olive oil 
• 25 g Parmesan cheddar 
• 1 punnet cress
• 1 lemon
• For the peas
• 1 medium potato
• 500 g solidified peas
• ½ a cluster new mint
• For the sauce
• 6 cornichons
• 1 tablespoon capers
• 1 little gem lettuce
• 250 g without fat free yogurt
• ¼ a cluster new level leaf parsley
• 1 lemon

 How to make:

1. Preheat your Stove at 130°c/250°f/gas ½
2. All Ingredients out 
3. kettle bubbled
4. Little lidded dish, high hotness 
5. large skillet, high temperature 
6. Food processor (dish cutting edge)
7. Put the baps into the stove . Cut the potato 0.5cm thick, place it into the little pan, cover with bubbling water and the lid and bring to the bubble . On a sheet of greaseproof paper, season the fish with salt, pepper and the cayenne, then sprinkle over the flour to layer
8. Spill 2 tablespoons of oil into the frying pan and include the fish . Cook until brilliant, finely grinding the Parmesan over the top when you flip it over . Tip the solidified peas into the skillet with the potato, then tear in the leafy top 50% of the mint and supplant the lid.
9. Put the cornichons, capers, lettuce and yogurt into the processor . Tear in the top leafy a large portion of the parsley, crush in the lemon juice, then prodigy up, season to taste and put into a dish . Drain the peas and potatoes, purée in the processor and season to taste .

When the fish is immaculate, get the baps out of the stove and plate with the peas, tartare sauce, pinches of cress & lemon wedges.