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Fish finger hot dog

updated

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Ingredients for 1 servings:

  • 50 g cucumber(s)
  • 1 half onion(s)
  • 2 sprigs of dill
  • 1 tsp white wine vinegar
  • 1 pinch(s) of sugar
  • 2 tsp oil
  • 2 fish fingers
  • 1 bun (hot dog bun)
  • 1 tbsp herb curd
  • Salt
  • pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Slice the cucumber and season with salt. Slice the onion into rings. Pick off the dill sprigs and finely chop. Season the vinegar with sugar and pepper. Add 1 teaspoon of oil and stir in the dill. Mix the cucumber slices and onion rings with the vinaigrette. Add the remaining oil to a pan and fry the fish sticks on all sides for about 8 minutes. Cut the hot dog buns open lengthwise. Top the bottom half with cucumber salad and fish sticks. Place a dollop of quark on top. Place the top half of the bun on top and enjoy.

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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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