Crispy No-Fish Sandwich with Ravigote Sauce
on a carrot bun with fries & salad4.0(86)
Calories
:
944 kcalProtein
:
20.8g proteinTotal
:
40 minutesDifficulty
:
MediumVeggie
Allergens:
- Soja
- Tarwe
- Gluten
- Sesamzaad
- Mosterd
- Ei
- Gluten
- Lupine
- Melk (inclusief lactose)
- Mosterd
- Noten
- Selderij
- Ei
- May contain traces of allergens
- Gerst
- Haver
- Soja
Ravigote comes from the French verb "ravigoter" - to rouse, or invigorate. It's precisely this property that makes this refreshing sauce so suitable for pairing with fish!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Carrot bun
(Contains: Soja, Tarwe, Gluten, Sesamzaad May be present: Gluten, Lupine, Melk (inclusief lactose), Mosterd, Noten, Selderij, Ei)
40 g
Ravigote sauce
(Contains: Mosterd, Ei)
1 piece
Little gem
3 piece
Plant-based fish fingers
(Contains: Tarwe, Gluten May be present: Gerst, Gluten, Haver, Mosterd, Soja)
½ piece
Parsnip
½ piece
Carrot
200 g
Potatoes
Not included in your delivery
1 tablespoon
Olive oil
1 tablespoon
Extra virgin olive oil
½ teaspoon
Mustard
1 teaspoon
White wine vinegar
½ teaspoon
Honey [or plant-based alternative]
to taste
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3948 kJ
Calories944 kcal
Fat43.7 g
Saturated Fat7 g
Carbohydrate111.4 g
Sugar20.1 g
Dietary Fiber21.9 g
Protein20.8 g
Salt2.1 g
Trans Fat2.5 g
Potassium1452.5 mg
Calcium72.5 mg
Iron1.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Bowl
•Baking Sheet with Baking Paper
•Salad Bowl
•Tall-Sided Pan
Cooking Steps
1
- Preheat the oven to 210°C.
- Wash or peel the carrot, the potatoes and the parsnip and cut them all into fries of no more than 1cm thickness.
- Transfer to a bowl and drizzle with olive oil. Season with salt and pepper, then toss well to coat.
- Transfer to a parchment-lined baking sheet and bake for 30 - 35 minutes or until golden-brown, tossing halfway.
2
- Set aside several lettuce leaves to use later, then roughly chop the rest.
- In a salad bowl, combine the extra virgin olive oil with the mustard, the honey and the white wine vinegar.
- Season to taste with salt and pepper, then add the chopped lettuce and toss well to combine.
- Bake the bread roll in the oven for 4 - 6 minutes.
3
- Heat a drizzle of olive oil in a frying pan over medium-high heat.
- When the oil is nice and hot, fry the 'fish' fingers for 3 minutes per side until evenly golden-brown.
- Cut open the bread roll and spread the base with half of the ravigote sauce.
- Top with the reserved lettuce leaves and the 'fish' fingers.
4
- Spread the top of the bread roll with the rest of the ravigote sauce, then close the sandwich.
- Serve the sandwich with the fries and the salad alongside.
- Serve with some mayonnaise as preferred.
