Bore Da My Laver

Name: Bore Da My Laver
Ingredients: 225 g Peeled and diced potatoes; 15 g Sugar; 2 tablespoons Laver bread (feel free to omit if you can't get hold of any, or replace with 30g finely chopped unseasoned nori); 3 1/2 g Instant yeast; 1 tablespoon Unsalted butter; 165 g Bread flour, plus more for kneading; 1 teaspoon Salt; 1 Large egg; 1 tablespoon Activated charcoal (feel free to omit if you don't fancy it!); Flaked sea salt; 2 Leeks, tough leaves removed and roots trimmed, cut into 5cm chunks; 2 tablespoons Dijon mustard; 1 tablespoon Cider vinegar; 3 tablespoons Extra virgin olive oil; 2 teaspoons Capers; Salt; pepper; 8 6 Chunky Breaded Fish Fingers; 200 g Homemade mayo (sunflower oil, olive oil, Dijon mustard, cider vinegar, garlic); 200 g Brown crab meat; 1 tablespoon Finely chopped chives; Pickled red onion rings; 1 Egg, beaten, for egg wash

birdseye.co.uk

Want to make your fish finger sandwich a little more interesting? Give this creative Fish Finger and Laverbread recipe a try, for a delicious taste of Wales.

View full recipe on birdseye.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at birdseye.co.uk.

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Cooking tools:

Potato masher
Pot
Colander
Mixing bowl
Whisk
Measuring spoon
Chef's knife
Cutting board
Bread knife
Baking sheet
Parchment paper
Pastry brush
Plastic wrap
Oven
Stove

Ingredients

225 g Peeled and diced potatoes
15 g Sugar
2 tablespoons Laver bread (feel free to omit if you can't get hold of any, or replace with 30g finely chopped unseasoned nori)
3 1/2 g Instant yeast
1 tablespoon Unsalted butter
165 g Bread flour, plus more for kneading
1 teaspoon Salt
1 Large egg
1 tablespoon Activated charcoal (feel free to omit if you don't fancy it!)
Flaked sea salt
2 Leeks, tough leaves removed and roots trimmed, cut into 5cm chunks
2 tablespoons Dijon mustard
1 tablespoon Cider vinegar
3 tablespoons Extra virgin olive oil
2 teaspoons Capers
Salt
pepper
8 6 Chunky Breaded Fish Fingers
200 g Homemade mayo (sunflower oil, olive oil, Dijon mustard, cider vinegar, garlic)
200 g Brown crab meat
1 tablespoon Finely chopped chives
Pickled red onion rings
1 Egg, beaten, for egg wash