Hot dog with fish sticks

Name: Hot dog with fish sticks
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 bunch fresh or about 1 teaspoon dried dill; 1 TABLESPOON Vinegar; 7-10 Tbsp salt, pepper, some sugar; 1 TEASPOON + 1-2 tablespoons of oil; 1/2 Cucumber; 4 large frozen fish fingers (approx. 70 g each; e.g.; 7-10 Tbsp Fish Bloxx; 4 Hot dog buns; 7-10 Tbsp some salad leaves; 3-4 Stem(s) Parsley; 4 TSP Remoulade; 4 TSP Ketchup; 2-3 TABLESPOONS fert. fried onions

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1/2 bunch fresh or about 1 teaspoon dried dill
1 TABLESPOON Vinegar
7-10 Tbsp salt, pepper, some sugar
1 TEASPOON + 1-2 tablespoons of oil
1/2 Cucumber
4 large frozen fish fingers (approx. 70 g each; e.g.
7-10 Tbsp Fish Bloxx
4 Hot dog buns
7-10 Tbsp some salad leaves
3-4 Stem(s) Parsley
4 TSP Remoulade
4 TSP Ketchup
2-3 TABLESPOONS fert. fried onions

Directions

1
Wash the dill, shake dry and cut finely. Mix with vinegar, salt, pepper and sugar. Whip 1 teaspoon of oil under it, wash the cucumber, slice very finely and mix with the sauce.
2
Heat 1-2 tablespoons of oil in a frying pan. Fry the fish fingers on each side over medium heat for 7-8 minutes until golden brown
3
If necessary, bake the rolls briefly in a hot oven (electric range: 125 °C/recirculating air: 100 °C/gas: level 1). Wash salad and parsley, shake dry. Pluck the lettuce smaller. Chop parsley finely
4
Cut the rolls deep. Put in lettuce leaves, cucumber salad and 1 fish stick each. Arrange with remoulade, ketchup, fried onions and parsley
5
In case you don't get big fish fingers: fill hot dogs with 2 small ones each