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Fish sandwich with cream cheese and peppers

updated

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Ingredients for 1 servings:

  • ½ baguette roll, the bottom of which
  • 1 tsp herb cream cheese
  • ¼ bell pepper(s), red
  • 4 cucumber slices from a salad cucumber
  • some onion rings
  • possibly salt and pepper, black from the mill
  • 2 fish fingers
  • some remoulade
  • Fat for frying
  • some parsley, fresh

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 23 minutes

Toast the underside of the half-roll. Deseed and finely dice the bell pepper quarter. Mix with the cream cheese and spread on the roll. For extra savoriness, season the cream cheese with salt and pepper. Place four cucumber slices on the bell pepper cream cheese, top with onion rings, and season with pepper. Fry the fish fingers in hot oil until crispy and arrange them on top of the onions. Place a dollop of remoulade on each fish finger and sprinkle with some finely chopped parsley. Garnish and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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