6 hotdog rolls
2 x butterfish fillets 300g or similar white fish like gurnard
Sea salt
75g Westgold butter
50g chopped shallots
15g chopped chives
1 x butter lettuce
Your favourite mayonnaise
1 avocado sliced
18 slices of cucumber
1 x lemon
Cut each fish fillet into 3 long fingers and season with sea salt.
Add the butter to a medium-high heat frying pan and melt and foam the butter.
Add the fish fillets, and cook in the golden brown foaming butter, turn the fish once, adding the shallots and chives.
Remove the fish from the pan when it is cooked, place the hotdogs into the empty pan and toast/warm the buns.
Once warmed, open the buns and build the “dogs” with mayo, lettuce, avocado, and then the fish.
Season with lemon juice and serve.
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