THE SEADOG BAO

Landed’s take on the classic hot dog and fish finger sandwich in a Chinese bao bun.

Serves 4 Bao bun

Ingredients – makes 12 1 tbsp + 1 tsp dried yeast 1050g strong bread flour 6 tbsp sugar

3 tbsp milk powder

1 tbsp salt

½ tsp ground black pepper ½ tsp bicarbonate of soda 1/3 cup of oil Pickled Cucumber

1 cucumber peeled and deseeded 600ml water

400ml white wine vinegar 200g sugar

Pinch of salt Fish Dog

4 x 125g white fish goujons – we often use ling or salted hake Breadcrumbs – enough to coat each goujon

Plain flour – enough to coat each goujon

4 x eggs (whisked with a little water) Mustard Mayo

200g mayonnaise

English + Dijon mustard – to taste Tartar Sauce

1 tbsp diced capers 1 tbsp diced gherkins 1 tbsp dropped dill 3 tbsp mayonnaise Squeeze of lemon juice Additional ingredients

1 baby gem lettuce – shredded 200g cheddar cheese – grated Sea lettuce or dulse powder (optional)

Bao bun

■ Mix yeast with 375ml water - add all dry ingredients and the seaweed knead together powders and (optional) prove until and it has and doubled roll into finger in size. shape. Divide Place in 12 onto baking parchment and prove again for half an hour.

■ Steam with the bun on the baking parchment for 8 minutes.

Pickled cucumber

■ Bring all ingredients to the boil in a pan until sugar and salt has dissolved.

■ Leave to cool. Add the slice cucumber to the liquid.

Fish dogs

■ In separate trays add flour, eggs and breadcrumbs. Coat the fish goujons in the flour first, then eggs and breadcrumbs. Repeat this process, skipping the flour this time so to have a double layer of bread crumbs. Deep fry at 180c until golden.

Mustard mayo

■ Whisk all ingredients together to taste. Place in a piping bag or squeeze bottle.

Tartare sauce

■ Mix all the ingredients together season to taste then combine the mix with the shredded lettuce.

Assembly

■ With a knife make an insertion along the length in the middle of the bao bun. Making sure to not cut all the way through. Place the lettuce and the tartar mix in first, followed by the grated cheese. Add the fish dog and top with mustard mayo and pickled cucumber.