Poor Fish Knight with Salad

Ingredients

• 150 g arugula
• 1 tbsp Medium-hot mustard
• 3 tbsp Rapeseed oil
• 1 tsp mild vinegar
• Salt
• Pepper
• 6 slices whole‑grain toast
• 6 tsp tomato paste
• 3 pangasius fillets (about 85 g each, preferably organic)
• 2 tbsp ketchup

Instructions

1. 1.

   Wash the arugula thoroughly and spin dry. Then trim off any root ends. Place the salad in a bowl.

2. 2.

   For the salad dressing whisk mustard with 1 tbsp oil, vinegar, and 2 tbsp water in a small bowl. Season with salt and pepper.

3. 3.

   Roll the toast slices as thin as possible with a rolling pin and spread 1 tsp tomato paste on one side of each slice.

4. 4.

   Rinse the fish fillets, pat dry, lightly season with salt and pepper. Place each fillet on a toast slice, trim if necessary, and cover with the remaining bread slices. Cut each sandwich into three equal strips.

5. 5.

   Heat 1 tbsp oil in a large non‑stick pan over medium heat. Fry the sandwich strips for 3–4 minutes on one side until golden brown.

6. 6.

   Remove them and add the remaining oil to the pan. Return the sandwiches with the unfried side down and fry for another 3–4 minutes until golden brown. Take the pan off the stove, flip the strips again, and let them rest briefly.

7. 7.

   Mix the salad dressing with the arugula. Serve the poor fish knights topped with 1 tbsp ketchup each and the salad.

8. 8.