Fish Sandwich – Mr. Barbecuer
Crunchy cabbage and carrot coleslaw with creamy lemon yogurt dressing, paired with a flavorful anchovy mayo sauce—both chilling in the fridge for a refreshing side dish.
Ingredients
- 4 hamburger buns
- 40g of butter
- 4 cod fillets (about 150 g each)
- 100 g of fresh baby spinach
- olive oil
- pepper
- salt
- 1 egg
- 200 ml of olive or sunflower oil
- 1 teaspoon of mustard
- ½ a tender onion
- 4 sprigs of parsley
- 5 pickled gherkins
- 1 spoonful of pickled capers
- 2 fillets of anchovy in oil (optional)
- salt and pepper
- ¼ cabbage
- 2 carrots
- 50g of yoghurt
- 40ml of lemon juice
- 1 teaspoon of honey and a pinch of salt
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