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Fish finger hot dog

updated

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Ingredients for 2 servings:

  • 2 tbsp mustard, medium hot
  • 1 tsp sugar, brown
  • 2 tsp lemon juice
  • 6 tbsp sunflower oil
  • ½ bunch of dill
  • some salt and pepper
  • 2 romaine lettuce hearts
  • 150 g cucumber(s)
  • 8 fish fingers
  • 4 rolls, hotdog
  • 20 g fried onions
  • some dill, for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Whisk the mustard, sugar, lemon juice, and oil thoroughly together. Pick half a bunch of dill and stir in the chopped dill. Season the sauce with salt and pepper to taste. Trim, wash, and spin dry the romaine lettuce. Thinly slice the cucumber. Bake the fish sticks in a preheated oven according to the package instructions. Briefly bake the hot dog buns. Cut the buns lengthwise and fill them with lettuce, cucumber, fish sticks, the sauce, and the fried onions. Garnish with some dill.

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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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