Paul Ainsworth served up tasty fish hot dog (seadog) with Pollock and pickled cucumber on Sunday Brunch.

The ingredients are: 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 and dried seaweed powder for seasoning (optional).

For the fish brine: 1kg water, 50g salt, 40g sugar, 1 bay leaf, Fresh thyme and pinch of white pepper corns.

For the cucumber Pickle: 100ml white wine vinegar, 100g caster sugar, 700ml water, 50ml extra virgin olive oil, 100g Mustard seeds, 1 cucumber and fine salt to taste.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.