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This sandwich is dedicated to process leftovers of fried fish fillet – whatever kind of fish: if cod, if redfish, if hake …
I made this sandwich out of the moment when I happened to have some pieces of fried fish fillet in my fridge. My better half was delighted – & so I decided to do it once more for my blog w/ all the photos etc.
This time of course there weren’t any leftovers. So I had to fry some fish fillet at first.
It is a substantial sandwich. I used thick, big slices of bakery bought white bread – stay away from the standard small, thin sliced toast: it’ll get soggy!
So let’s start assembling …
What do we need?
Apart from 4 big, thick slices of white bread it’s:
- fish fillet
- a spring onion
- some lettuce leaves, some tomatoes, some cucumber, some radishes …
- Greek yoghurt
- a hard-boiled egg.
If you don’t happen to have a hard-boiled egg chilling in your fridge start w/ boiling an egg.
If there aren’t any leftovers of fried fish fillet some fish fillet has to be fried. It doesn’t really matter which kind of fish you use – use the fish fillet you’d normally use for preparing fried fish fillet or fried fish fingers.
Cut the fish fillet up into small pieces & fry in a pan w/ some olive oil, salt & pepper for some minutes. When the fish fillet is fine just mash it w/ your spatula. Chop the spring onion & mix w/ the fish mess.
Whisk the Greek yoghurt w/ some lemon oil & some more olive oil, add salt & pepper. Mince the hard-boiled egg cross-wise w/ your egg slicer & add to the yoghurt mess.
Add about 2/3 of the yogurt mess to the fish mess & mix.
Now let’s deal w/ the vegetables …
Just chop everything & mix.
At this point in time we’ve got all the ingredients for our sandwich:
- the crisp vegetable mess
- the creamy dressing
- the fish mess.
It’s time to toast the white bread. (Don’t overdo the toasting. The bread shall be soft & crispy, but not hard as wood.)
We are preparing 2 sandwiches … so scoop half of the fish mess onto a slice of toasted white bread.
Then add half of the dressing on top of the 2nd slice of toasted white bread.
Add the chopped vegetables on top …
… & close your sandwich & press slightly.
You may cut it into the classic triangles. It’ll be easier to eat although some of the vegetable mix will fall out of the sandwich.
It’s best if the toasted bread is still warm!
Enjoy!
- 4 slices of toast (i. e. white bread from your bakery)
- 200 g fish fillet
- 1 tsp olive oil
- 1 spring onion
- salt & pepper (to taste)
- 100 g Greek yoghurt (10%)
- 1 hard-boiled egg
- 1 tbsp lemon oil
- 2 tbsp olive oil
- salt & pepper (to taste)
- ½ head of lettuce
- 4 small tomatoes
- 4 radishes
- 4 slices cucumber
- If you don't happen to have a hard-boiled egg in your fridge … just cook an egg & cool it properly afterwards.
- If you don't happen to have some leftovers of fried fish fillets … just dice the fish fillet & fry it for some minutes in olive oil. Add salt & pepper to taste. Afterwards mash the fish fillet w/ a fork. If dealing w/ leftovers, just mash the fried fish fillet.
- Chop a spring onion & add to the mashed fish fillet.
- Whisk the Greek yoghurt w/ the oils, add salt & pepper to taste & add a chopped hard-boiled egg.
- Mix about ⅔ of the dressing w/ the fish mess.
- Chop the lettuce leaves, the cucumber slices, the tomatoes & the radishes.
- Toast the toast – it shall be soft & crispy.
- Divide the fish mess between 2 slices of toast.
- Divide the rest of the dressing between 2 slices of toast.
- Add the salad mix onto the fish mess & add the slice of toast w/ the dressing on top.
- Press slightly together & serve at once.
