Preparation

• 1
  To make the tartare sauce, drain and finely chop the capers and the gherkins. Spoon the mayonnaise into a bowl, mix in the capers and gherkin, finely grate in the zest of the lemon and season with salt and black pepper. Chill in the fridge.
• 2
  Preheat the oven to 200 degrees or 180 degrees fan oven.
• 3
  Grind 50g of white bread into breadcrumbs, add 50g of panko breadcrumbs and grind again into fine breadcrumbs. Mix in the paprika, the finely grated zest of half a lemon and salt and pepper, and then tip into a shallow bowl.
• 4
  Beat 2 eggs in a shallow bowl and sift 4 tablespoons of plain flour into another
• 5
  Brush a large oven tray with olive oil and warm in the oven for a few minutes.
• 6
  Slice the plaice fillets into 12 strips of roughly equal size. Coat each strip in flour, dip into the egg and then coat in the breadcrumbs, Lay each strip on the oven tray.
• 7
  Cut the butter into pieces and melt in a small saucepan. Drizzle the butter onto the plaice goujons and bake them in the oven for about 25 minutes, until the breadcrumbs are golden brown.
• 8
  Slice the bread and thickly spread tartare sauce onto 4 slices. Add a handful of rocket and watercress and arrange 3 plaice goujons on each one, and then top with the remaining slices of bread. Halve and serve hot, garnished with lemon wedges.