This sandwich is super easy to make and taste great on light wheat bread.
Ingredients
servings
gpollack, skinned and boned
tbspolive oil
tspsalt
Half a red onion
tbspsoured cream
slices of bread
Procedure
Cut the pollack into long, thin pieces.
Fire up your Primus stove if you're cooking outdoors, or turn on the ring at home, then add some olive oil to a pan and heat.
Add the fish to the pan and sprinkle with salt. Fry for around 5-6 minutes. Avoid moving the fish in the pan.
Slice the red onion into rings.
Spread plenty of the soured cream over the slices of bread. Place the fish on top and serve with the red onion.
Our website uses cookies to give you a better user experience. By using this site you agree to our use of cookies.
Read more
Close
About the use of cookies
Our website use cookies, so-called cookies. We also collect anonymous information about what the individual users do on our pages. We do this to improve our services. We do not use cookies to collect sensitive personal information. You can make changes to your browser at any time and block cookies. By blocking all cookies, some of the features on the website may not work optimally.