Sweet Chili No-Fish Sandwich with Punchy Fennel Slaw
on brioche with ravigote sauce & BBQ wedges- Gluten
- Melk (inclusief lactose)
- Soja
- Tarwe
- Mosterd
- Ei
- Gerst
- Gluten
- Haver
- Mosterd
- Soja
- May contain traces of allergens
Recipe developer Chiara: "This recipe puts a surprising twist on fish sticks! You'll coat them with a layer of sweet chili sauce for a deliciously spicy and slightly sweet taste; this pairs well with the refreshing flavour of the fennel. The ravigote sauce also adds that creamy touch that pairs so well with fish!"
Ingredients
1 piece
Brioche bun
(Contains: Gluten, Melk (inclusief lactose), Soja, Tarwe)
1 sachet(s)
Sweet chili sauce
200 g
Potatoes
Ā½ sachet(s)
Yellow mustard seeds
(Contains: Mosterd)
Ā½ piece
Fennel
Ā½ piece
Red onion
Ā½ piece
Yellow carrot
40 g
Ravigote sauce
(Contains: Mosterd, Ei)
Ā½ sachet(s)
BBQ spice rub
3 piece
Plant-based fish fingers
(Contains: Gluten, Tarwe May be present: Gerst, Gluten, Haver, Mosterd, Soja)
Not included in your delivery
Ā½ tablespoon
Sugar
1 tablespoon
Red wine vinegar
1 tablespoon
Olive oil
Ā½ tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200Ā°C. Boil plenty of salted water in a deep frying pan.
- Wash or peel the potatoes and cut them into wedges.
- Parboil for 6 - 8 minutes, covered, then drain and return to the pan.
- Add the BBQ rub* and drizzle with olive oil. Fry for 5 - 7 minutes over medium-high heat, tossing regularly.
*Take care, this ingredient is spicy! Use as preferred.
- In a salad bowl, combine the red wine vinegar with the sugar, the mayonnaise and the mustard seeds. Season with salt and pepper.
- Grate the carrot.
- Slice the onion into thin half-rings (see Tip).
Tip: the onion will be served raw, but if preferred you can also add it to the frying pan in step 4.
- Quarter the fennel and remove the tough core, then chop the fennel into thin strips.
- Transfer the carrot, the onion and the fennel to the salad bowl and toss well to combine with the dressing.
- Season with salt and pepper, then set aside until serving.
- Heat the bread roll in the oven for 3 - 5 minutes.
- Heat a drizzle of olive oil in a frying pan over medium heat.
- Fry the 'fish' fingers for 3 minutes per side, then coat them with the sweet chili sauce.
- Cut open the bread roll and spread with the ravigote sauce, then top with the 'fish' fingers and some of the slaw.
- Serve the potato wedges and the rest of the slaw alongside.
