John Myers
Ingredients for 4 servings:
- 2 large fish fillets with skin (e.g. mackerel or trout fillets)
- 1 cup crème fraîche
- 4 slices of bread
- 1 cucumber(s)
- 1 piece(s) horseradish
- salt and pepper
- 1 onion(s), possibly red
- Oil for frying
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Grate the horseradish into the crème fraîche. Season with salt and pepper. Finely slice or grate the cucumber, place it in a bowl, and season with salt. Finely slice the onion. Season the fish fillets with salt and pepper and place them in a pan with hot oil, then immediately set the stove to medium heat. Start frying with the flesh side. Fry for about 3-5 minutes per side, depending on thickness. The fish should be cooked through. Meanwhile, toast the bread in the oven at 200°C. Squeeze the water out of the cucumbers using a clean tea towel. When the bread and fish are ready, spread the horseradish cream on the toasted bread. Top the bread with cucumbers, then fish, and finally onion rings. Serve with salad.
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