New Orleans Po’boy with Creole remulade slaw and twice-cooked jacket potatoes

• 200g skinless, boneless white fish fillet (e.g.; cod, haddock, turbot or basa), cut into chunks
• 450g tiger prawns, shelled, deveined
• 1 egg white
• Salt and freshly ground black pepper
• 3 spring or green onions, finely chopped
• 2 tbsp fresh basil, chopped
• ½ tsp Creole or Dijon mustard
• 1 tsp Worcestershire sauce
• Pinch of cayenne
• Vegetable or sunflower oil for cooking

Toppings:

• 4 baby baguettes or small crusty rolls
• Creole Rémoulade Slaw
• Twice Cooked Jacket Potatoes

To Make:

1. Place the fish with 100g of the prawns, the egg white and a little salt in the food processor, whiz for 20 seconds

2. Add the onion, basil and mustard, then whiz again for 5 seconds, transfer to a bowl and add the Worcestershire sauce.

3. Chop the remaining tiger prawns in 0.5cm dice and add to the bowl. Adjust the seasoning with salt, pepper and cayenne; chill in the refrigerator for 2 hours.

4. Using wet hands, divide the mixture into 4 equal amounts and roll each into a 2cm thick burger 12.5cm in length (big enough to fill the baguettes)

5. Heat a chargrill or pan grill until hot, brush the grill with some oil. Add the burgers and grill for 4-5 minutes, turning them regularly until golden and cooked through,

6. Reheat the baby baguettes in the oven or on the top grill of the BBQ. Slit down one side with a sharp knife and open the baguette, taking care not to split it.

7. Fill with the Creole Rémoulade Slaw and top with the fish burgers; serve with the Twice-Cooked Jacket Potatoes.

Twice-Cooked Jacket Potatoes

Makes 8 Potato Halves

• 4 baking potatoes, well washed
• 50g unsalted butter
• 2 garlic cloves
• 75g fresh white bread crumbs
• ½ tsp Dijon mustard
• 3 tbsp chopped fresh flat-leaf parsley

To Make:

1. Preheat grill to its highest setting,

2. Prick the potatoes all over with a small knife, place in microwave for 6-8 minutes or until cooked.

3. Cut the potatoes in half cross-ways and stand cut side up on a grill pan.

4. Heat a frying pan until hot, add the butter, garlic and parsley and cook until the butter starts to foam up.

5. Add the breadcrumbs, mustard and cook for 1 minute.

6. Spoon the fried crumbs over the potatoes and place them under the grill, grill to a golden color, remove and serve.