Niçoise Haddock Sandwich
41999 - 2 pieces 4 oz Golden Ale Beer-Battered Haddock
56002 - 3 oz Mayonnaise
59011 - 2 oz Kalamata Olives, chopped
88202 - 1 oz Baby Arugula
88205 - 1/4 Tomato, sliced
37158 - 1/3 Bakery de France Baguette
68259 - Black Pepper, to taste
92274 - Kosher Salt, to taste
- Deep fry haddock.
- Combine mayonnaise with chopped olives and season with salt and pepper. Spread that mixture on both sides of baguette.
- Add tomato slices and arugula with haddock to baguette, season sandwich with salt and pepper.
- Serve with chips and a pickle.
Recipe sourced from Trident Seafoods