Posh Fish Finger Wrap

Fish Finger wrap

Ingredients

  • Gluten Free

4 BFree multigrain wraps or wrap of choice

12 gluten free fish fingers

 

Peas

250g frozen peas

6 mint leaves

1 tsp olive oil

Salt & pepper

 

Tartar Sauce

150ml mayonnaise

1 heaped tbs capers roughly chopped

1 heaped tsp Dijon mustard

Juice ½ lemon

1-2 gherkins roughly chopped

Small bunch of dill and flatleaf parsley finely chopped

Sea salt

Freshly Ground black pepper

 

To Serve

Lemon wedges

Extra parsley and dill

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Method

1

Cook the fish fingers per packet instruction.

2

Blanch the peas and run under cold water to keep the colour. Add the remaining ingredients and using a stick blender or food processor blitz roughly. I like to keep some peas whole. You don’t want a puree.

3

In a small bowl combine all the ingredients for the tartar sauce and taste for seasoning, add a good pinch of sea salt and freshly ground black pepper.

4

When the fish fingers are ready, warm the wraps per packet instructions. You can also gentle warm the peas in a small pan.

5

Spread each wrap with tartar sauce, a good spoonful of peas and 3 fish fingers, squeeze with a little fresh lemon juice and add some fresh herbs, wrap up and cut in two.