Hafenmeister Fish Sandwich

Ingredients

• 2 wheat rolls
• 1 pack of FRoSTA (fish sticks)
• 1 endive salad
• 0.5 cucumber (thinly sliced)
• 0.5 pack of FRoSTA (finely chopped dill, sprinkleable)
• 1 shallot (finely diced)
• 2 tbsp Rapeseed oil
• 2 tbsp white balsamic vinegar
• Salt
• Pepper
• 2 hard‑boiled eggs (finely diced)
• 1 raw egg
• 4 pickled cucumbers (finely diced)
• 1 tsp Dijon mustard
• 200 ml rapeseed oil
• Salt
• Pepper

Instructions

1. 1.

   Beat the raw egg in a bowl, add a pinch of salt and pepper, one teaspoon of mustard, and pour in the oil.

2. 2.

   Turn on an immersion blender at medium speed, bring it to the bottom of the bowl, and blend for about 5 seconds.

3. 3.

   Slowly pull the blender straight up while stirring; repeat if necessary.

4. 4.

   Combine mayo, salt, pepper, a quarter of the dill, pickled cucumbers, and diced hard‑boiled eggs in a bowl and stir with a spoon.

5. 5.

   Prepare fish sticks according to package instructions while simultaneously making cucumber salad.

6. 6.

   Slice half a cucumber into thin rounds, peel and dice one shallot finely.

7. 7.

   Add cucumber slices, shallot cubes, three quarters of the dill, rapeseed oil, and white balsamic vinegar to a bowl; season with salt and pepper.

8. 8.

   Cut rolls lengthwise, spread remoulade on each side, then layer in order: 2–3 leaves of endive salad, fish sticks, some cucumber salad, more remoulade. Close the sandwich – ready!