Sandwich from the Marmara Sea

Name: Sandwich from the Marmara Sea
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 1 collar Thyme or rosemary 275 g corn flour; 375 g Wheat flour; 1 1/2 pck. Baking Powder; 7-10 Tbsp Salt; 3 Eggs (Gr. M); 450 ml Milk; 100 g Arugula; 800 g Fish fillet (e.g. Loup de mer or Pangasius); 2 TABLESPOONS Butter; 7-10 Tbsp Pepper; 4-5 Tbsp green tapenade (glass); 8 TABLESPOONS Aubergine puree; 1 glass (370 ml) roasted red pepper; baking paper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

1 collar Thyme or rosemary 275 g corn flour
375 g Wheat flour
1 1/2 pck. Baking Powder
7-10 Tbsp Salt
3 Eggs (Gr. M)
450 ml Milk
100 g Arugula
800 g Fish fillet (e.g. Loup de mer or Pangasius)
2 TABLESPOONS Butter
7-10 Tbsp Pepper
4-5 Tbsp green tapenade (glass)
8 TABLESPOONS Aubergine puree
1 glass (370 ml) roasted red pepper
baking paper

Directions

1
Wash the herbs, shake dry and chop finely. Mix corn and wheat flour, baking powder and 1 teaspoon salt. Knead with eggs, milk and herbs to a smooth dough. On one with Backpap
2
Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for 35-40 minutes. Remove from oven and let cool off.
3
Clean, wash and dry arugula. Rinse fish, dab dry. Steam in hot butter for about 3 minutes on each side. Season with salt and pepper.
4
Cut the flat cake in half crosswise once, then cut it open. Spread the lower halves with eggplant puree, the upper halves with tapenade. Cover the lower halves with rocket salad and drained paprika. Spread the fish on top, put the lids back on top.
5
Cut each half into 4 cake pieces.