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🍽️ Fish Sandwiches with Homemade Remoulade and Cucumber Salad

680 kcal · 30 min · 4 servings

Fish Sandwiches with Homemade Remoulade and Cucumber Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Crack one raw egg into a tall mixing bowl.
  2. 2. Add a pinch of salt and a pinch of pepper.
  3. 3. Add one teaspoon of mustard.
  4. 4. Pour oil into the bowl.
  5. 5. Turn on an immersion blender to medium speed.
  6. 6. Hold the immersion blender firmly at the bottom of the bowl.
  7. 7. Mix the ingredients for about five seconds.
  8. 8. Slowly and straightly pull the immersion blender upwards.
  9. 9. Repeat the process if the mayonnaise is not yet creamy.
  10. 10. Transfer the finished mayonnaise into a separate bowl.
  11. 11. Add a pinch of salt.
  12. 12. Add a pinch of pepper.
  13. 13. Take one quarter of the dill amount and chop it finely.
  14. 14. Add the chopped dill to the mayonnaise.
  15. 15. Chop pickles finely.
  16. 16. Add the pickles to the mayonnaise.
  17. 17. Chop hard-boiled eggs finely.
  18. 18. Add the eggs to the mayonnaise.
  19. 19. Mix everything well with a spoon.
  20. 20. Prepare the fish sticks according to package instructions.
  21. 21. Slice half a cucumber into thin slices.
  22. 22. Peel one shallot.
  23. 23. Dice the shallot finely.
  24. 24. Place the cucumber slices in a bowl.
  25. 25. Add the shallot dice.
  26. 26. Take three quarters of the dill amount and chop it finely.
  27. 27. Add the chopped dill to the cucumber mixture.
  28. 28. Pour in rapeseed oil.
  29. 29. Pour in white balsamic vinegar.
  30. 30. Season the salad with salt and pepper.
  31. 31. Slice the buns lengthwise.
  32. 32. Spread the remoulade on the buns.
  33. 33. Place two to three leaves of endive salad on the bun.
  34. 34. Place the fish sticks on top.
  35. 35. Add some cucumber salad.
  36. 36. Dab a little more remoulade on top.
  37. 37. Place the bun lid on.

Nutrition per serving