This recipe was provided by our guest chef Paul Ainsworth.

Serves 12

Ingredients

12 mini brioche hot dog buns

2 fillets of pollock from a 2.5kg fish

1 bunch of fresh dill

250g of fresh parmesan

500g Panko bread crumbs

4 egg whites

Vegetable oil for fryer

Dried seaweed powder for seasoning (optional)

Fish Brine

1kg water

50g salt

40g sugar

1 bay leaf

Fresh thyme

Pinch of white pepper corns

1. To make the brine, dissolve the salt and sugar into the water on a low heat and cool. Add the bay leaf, thyme, and peppercorns.

2. Skin the pollock and place in the brine for 1 hour.

3. After 1 hour, take out the pollock, rinse under cold water, then dry with a cloth.

4. Cut the pollock into goujons.

5. Lightly whisk the egg whites, then dip the pollock goujons into the egg whites and coat in Panko bread crumbs.

Mustard Mayonnaise

50g Egg yolks

20g Dijon mustard

40g Frenchie’s American mustard

10g white wine vinegar

500ml rapeseed oil

2 pinches of salt

40g lemon juice

1. Add the egg yolks, Dijon mustard, Frenchie’s America mustard and white wine vinegar to a Magimix and blitz. When blended, start slowly adding the rapeseed oil until thick.

2. Finish the mayonnaise by mixing in the salt and lemon juice. Transfer to squeezy bottle.

Cucumber Pickle

100ml white wine vinegar

100g caster sugar

700ml water

50ml extra virgin olive oil

100g Mustard seeds

1 cucumber

Fine salt to taste

1. Bring all the ingredients to the boil, check seasoning and cool.

2. Top, tail and cut the cucumber in half. Slice the cucumber on a Japanese mandolin into 2mm thin strips. Discard any strips with seeds, then trim the strips so they are one inch long.

3. Leave to marinade in the cold cucumber pickle for up to 10 minutes so they take on the light pickled flavour. Remove from the pickle and use within 10 minutes or they will lose their colour.

To Finish

1. Warm the hot dog brioche buns in the oven and brush with the yeast extract butter.

2. Deep fry pollock goujons in the vegetable oil until crisp, drain well and season.

3. Place the crisp pollock goujons in the warmed brioche buns.

4. Top with the mustard mayonnaise.

5. Top with the pickled cucumber strips.

6. Finish with chopped dill, grated parmesan, and sprinkle with dried seaweed powder.