Viking Baguette
easy
20 mins
20 mins
Ingredients
- 2 TABLESPOONS Oil
- 1 package (250 g/ 4 pieces) frozen goldback fillets
- 2-4 Lettuce leaves
- 75 g Cucumber
- 125 g Tomatoes
- 1 small onion
- 2 stem(s) Dill
- 50 g Mayonnaise (80 % fat)
- 1 tablespoon (15 g) Whole milk yoghurt
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 Baguette roll
- 1-2 TABLESPOONS Roasted onions
- 7-10 Tbsp Lemon and dill
Directions
- 1
Heat the oil in a pan and place the gold baking fillets in it without defrosting. Fry over medium heat for 13-15 minutes until golden brown, turning several times. Wash and drain lettuce leaves, cucumber and tomatoes. Cut tomatoes into slices and cucumber into thin slices. Peel onion and cut into rings. Wash the dill, dab dry and cut finely.
- 2
Mix mayonnaise, yoghurt and dill and season with salt and pepper. Slice the baguette roll and spread the lower halves thinly with dill mayonnaise. Cover first with tomatoes and cucumber, then with lettuce leaves. Spread warm goldback fillets on top and pour the rest of the mayonnaise on top. Sprinkle with onion rings and fried onions and cover with the upper baguette halves. Serve garnished with lemon and dill as desired
Nutrition Facts
790 kcal
75 g
44 g
23 g
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