Viking baguette.

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Heat the oil in a pan. Add the fish without defrosting it and fry over medium heat for 13-15 minutes, turning it over.

2. 2

   Wash the salad, shake dry. Clean vegetables, wash. Cut tomatoes into thicker, cucumber into thin slices. Peel onion, cut into rings. Wash and finely chop the dill.

3. 3

   Mix salad cream, yoghurt and chopped dill. Season to taste with salt and pepper. Cut open the baguette roll. Spread the lower halves with half of the dill mayonnaise

4. 4

   Cover with tomatoes and cucumber slices, then place lettuce leaves and 2 fish fillets on top of each. Spread the rest of the mayonnaise on top. Cover with onions and sprinkle with fried onions. Place the upper baguette halves on top. Garnish as desired with lemon and dill

Nutrition Facts

KCAL
690 kcal

CARBS
77 g

FATS
31 g

PROTEINS
22 g