Fischbrötchen: Fish sandwich with fresh ingredients
Introduction:
Ahoy, seafood enthusiasts! If you've been on the hunt for a truly incredible fish sandwich, your search ends here. I've spent years researching and perfecting the art of creating the ultimate crispy, not-too-crispy, and delightfully salty fish sandwich with a flavorful homemade remoulade. My journey has taken me to the lovely island of Hiddensee in the Baltic Sea, where the inspiration struck. Today, I'm sharing my secrets with you for the perfect fish sandwich you've been craving.
Ingredients:
For the sandwich:
- 4 soft bakery or supermarket rolls (preferably the inexpensive bake-at-home variety for added crispiness)
- 4 fish filets (Matjes herring, Bismarck herring, or battered fish)
- 1 small red onion, thinly sliced
- 4 fresh lettuce leaves (Romaine preferred)
- 1 small apple, thinly sliced (optional for a unique twist)
- Salt, to taste
For the homemade remoulade:
- 1/2 cup mayonnaise
- 1/2 cup crème fraîche
- 3-4 Cornichons (small pickled cucumbers), finely chopped
- 1 tablespoon capers, chopped
- 1/2 small red onion, finely chopped
- Fresh parsley, dill, and chives, finely chopped (to taste)
- A pinch of chili flakes (optional)
- Zest of 1 lemon
- Salt, to taste
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Equipment: Oven, Mixing bowl, Chopping board, Knife
Servings: 4
Instructions:
1. Preheat your oven to the temperature specified for the bake-at-home rolls.
2. Prepare the rolls by lightly dampening them with water and baking them as instructed until golden brown and crispy. Let them cool slightly after baking.
3. Meanwhile, prepare your homemade remoulade. In a mixing bowl, combine the mayonnaise and crème fraîche. Add the finely chopped cornichons, capers, and red onion to the bowl.
4. Sprinkle in the finely chopped fresh herbs — parsley, dill, and chives. Add chili flakes if desired, for a little extra kick, and lemon zest. Season with salt to taste.
5. Stir the remoulade until well combined, ensuring it's colorful and rich with ingredients.
6. Wash and prepare the lettuce leaves. If you're adding the apple twist, slice the apple thinly.
7. Once the rolls are cool enough to handle, slice them in half without cutting all the way through.
8. Assemble your sandwich. Begin with a lettuce leaf on the bottom half of each roll.
9. Add your choice of fish filet on top of the lettuce. The fish should be slightly larger than the roll to ensure you get some in every bite.
10. Sprinkle over the thinly sliced red onion, followed by the apple slices if using.
11. Generously spread the homemade remoulade on the fish, to taste, but ensure not to overpower the flavor of the fish.
12. Close the sandwich with the top half of the roll and enjoy your perfectly crispy yet not-too-crispy, beautifully salty fish sandwich with the freshness of homemade remoulade.
Cooking Tips:
- The contrast of the cold fish with the slightly warm roll enhances the taste experience.
- When cutting the rolls, don't worry about perfection; what matters is the delicious contents inside.
- Consider serving immediately for maximum crispiness of the roll and the cool refreshing taste of the remoulade.
This recipe is a tribute to Felicitas Then's culinary expertise. For more delightful recipes and culinary adventures, visit her YouTube channel at https://www.youtube.com/@FelicitasThen.
YouTube channel - Felicitas Then: https://www.youtube.com/@FelicitasThen
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