Fish Bread Rolls with Spitfish & Prawns

Fish Bread Rolls with Spitfish & Prawns

Fish roll with chicory and crab is served with homemade cocktail sauce. Cut the buns open. Spread both halves thinly with Remoulade. Place the salad on top. For the cocktail sauce mix mayonnaise, tomato pulp and cognac. Season with salt and pepper. Mix in half the shrimps. Spread over the salad. Cut the filet into 4 pieces. Season the fish with salt and pepper. Turn in flour and knock off. Heat the lard in a pan. Brown the filet of chicory until a light brown edge forms on the underside. Turn the fish over and brown lightly on the second side. Drain the filet of chickpea on kitchen paper. Serve on the buns. Sprinkle with the rest of the shrimps. Garnish fish rolls and shrimps with dill.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 20 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
560 kcal
40 g
34 g
29 g

(C)opyright by Marions Kochbuch