Had­dock fish fin­gers with brown sauce

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Serves 4 For the fish fin­gers 460g fil­lets fresh had­dock, skin on 130g oats 40g plain flour 2 eggs 1 tbsp olive oil For the sauce

100g raisins 100g dark brown sugar 120ml malt vine­gar 200g toma­toes, chopped 150ml wa­ter sea salt For the sauce: Mix to­gether the raisins, sugar, malt vine­gar, toma­toes and a pinch of salt in a large saucepan and bring to the boil. Add the wa­ter, then sim­mer on a low heat for 25 mins un­til thick and glossy. Al­low to cool. For the fish fin­gers: Pre­heat the oven to 200°C/gas mark 6. In a food pro­ces­sor, crush the oats un­til ap­prox­i­mately half their size, then place on a din­ner plate. Without re­mov­ing the skin, slice the had­dock length­ways into strips. Place the flour on a plate, beat the eggs in a bowl and sea­son. One at a time, coat each had­dock strip in flour, then egg, and fi­nally the crushed oats. Trans­fer the had­dock to a bak­ing tray lined with bak­ing pa­per. Driz­zle with the oil and bake for 25-30 mins un­til cooked through and golden. In the mean­time, place the brown sauce mix in a food pro­ces­sor and blend un­til smooth. Trans­fer to a serv­ing pot. Place the fish fin­gers on a plate and serve with the sauce.

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