🥗 Poor Fish Knights on a Bed of Corn Salad

Name: Poor Fish Knights on a Bed of Corn Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g corn salad; 1 tbsp medium-hot mustard; 3 tbsp rapeseed oil; 1 tsp mild vinegar; salt; pepper; 6 slices whole wheat toast; 6 tsp tomato paste; 3 pangasius fillets (approx. 85 g each, preferably organic pangasius); 2 tbsp ketchup

535 kcal · 30 min · 4 servings

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Ingredients

150 g corn salad
1 tbsp medium-hot mustard
3 tbsp rapeseed oil
1 tsp mild vinegar
salt
pepper
6 slices whole wheat toast
6 tsp tomato paste
3 pangasius fillets (approx. 85 g each, preferably organic pangasius)
2 tbsp ketchup

Instructions

1. Thoroughly wash the corn salad and spin it dry. Remove the tough stem bases and place the leaves in a large bowl.
2. Whisk the mustard with one tablespoon of oil, the vinegar, and two tablespoons of water in a small bowl. Season the sauce to taste with salt and pepper.
3. Roll the toast slices as thin as possible using a rolling pin. Spread one teaspoon of tomato paste on one side of each slice.
4. Rinse the fish fillets and pat them dry. Season them lightly with salt and pepper. Place a fillet on a toast slice, adjust the size if necessary, and cover it with another toast slice. Cut each sandwich into three equal strips.
5. Heat one tablespoon of oil in a large non-stick pan. Fry the sandwich strips from one side in three to four minutes until golden brown over medium heat.
6. Remove the strips and add the remaining oil to the pan. Return the poor knights with the uncooked side to the pan and fry them for another three to four minutes until golden brown. Remove the pan from the heat, turn the strips once more, and let them rest briefly.
7. Mix the salad dressing with the corn salad. Plate the poor fish knights, add one tablespoon of ketchup to each, and serve with the salad.

Nutrition per serving

kcal: 535
Protein: 37 g · Fett/Fat: 22 g · Carbs: 44 g