4 hot dog buns
4 dusted Alaska yellowfin sole fillets
1 handful of cress, to decorate
Lemon wedges, to serve
1 Little Gem lettuce, washed and shredded, to serve
1 cup frozen peas
3 tbsp mayonnaise
2 dill pickled cucumbers, roughly chopped
1 tbsp of capers, roughly chopped
1 shallot, peeled and chopped
2 tsp of wasabi
½ white cabbage
½ red cabbage
1 fennel bulb, finely shredded
1 red onion, peeled and sliced
Chopped coriander, mint and parsley
Sea salt flakes
Freshly ground black pepper
1/2 cup olive oil
3/4 cup cider vinegar
2/3 cup caster sugar
Juice of 2 lemons
Pre-heat the oven to 400°F.
To make the pea tartare, cook the peas in boiling water for 2 minutes. Drain, place in a bowl and crush slightly. Add the remaining ingredients and mix well.
Put the sole fillets on a lightly greased baking sheet and place in the preheated oven for 20 minutes.
For the vinegar slaw, shred the red and white cabbage finely and place in a bowl along with the fennel, onion and chopped herbs. Season with salt and pepper and mix well. Whisk the remaining ingredients together, pour over the slaw and toss until evenly coated.
Remove the sole from the oven and allow to cool slightly.
Split the hot dog buns and fill with a little shredded lettuce before adding in the yellowfin sole filets. Top with some pea tartare and a little tomato sauce.
Serve with the slaw and lemon wedges on the side.
Recipe credit: Rachel Green
Photo credit: Steve Lee