Fishburger Caesar style

Name: Fishburger Caesar style
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 Anchovy fillets (glass); 2 TABLESPOONS Capers; 150 g low-fat yoghurt; 1 TABLESPOON White wine vinegar; 1 TEASPOON medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 Mini Romaine lettuce; 2 Tomatoes; 1 Baguette bread; 2 TABLESPOONS Flour; 600 g Pike-perch fillet (without skin); 2 TABLESPOONS Oil

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

Oh ... not rabbit food again ... The classic salad can be wonderfully combined with fish and fresh baguette to make a low-fat filling sandwich

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 Anchovy fillets (glass)
2 TABLESPOONS Capers
150 g low-fat yoghurt
1 TABLESPOON White wine vinegar
1 TEASPOON medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 Mini Romaine lettuce
2 Tomatoes
1 Baguette bread
2 TABLESPOONS Flour
600 g Pike-perch fillet (without skin)
2 TABLESPOONS Oil

Directions

1
For the yoghurt cream, rinse anchovies, dab dry. Chop anchovies and capers finely. Mix yoghurt, vinegar, mustard, anchovies and capers. Season with salt, pepper and 1 pinch of sugar.
2
Clean the salad, wash and shake dry. Wash and slice the tomatoes. Cut baguette into four pieces, cut each piece in half crosswise.
3
Rinse fish, dab dry and cut into 4 equal pieces. Season with salt. Turn in flour, shake off excess flour. Heat oil in a large frying pan. Fry the fish in it for about 3 minutes on each side until crispy.
4
Spread all bread halves with some yoghurt cream. Cover the lower halves with salad, fish and tomatoes. Season with salt and pepper, drizzle with remaining cream. Cover with the upper bread halves and serve immediately.