Our recipes

Ingredients

(for 2-4 servings)

• 2x Femeg fish fingers 250g
• 4 brioche burger buns
• 2 tomatoes
• Sweet-and-sour gherkins
• Texicana salsa, tomato and chilli sauce
• Salad
• Remoulade
• Pepper

Preparation

Wash the salad and tomatoes thoroughly. Slice the tomatoes and cucumbers.
Place the frozen fish fingers on a baking tray lined with baking paper and bake in a preheated oven at 220 °C for approx. 12–15 minutes. Turn them over once after 10 minutes.

During the last three minutes of baking, place the halved rolls in the oven.

Next, spread remoulade on one half of each roll and tomato chilli sauce on the other.

Place the lettuce on the bottom half of the roll first, followed by the tomato (lightly seasoned with pepper), the cucumber and the fish fingers, and finally place the top half of the roll on top.

Enjoy your meal!