Fish Sandwich | Not So Junky - by Chef Siddharth | Sanjeev Kapoor Khazana

This avocado and fish sandwich with a fresh pesto spread ticks all the health, nutrition and taste boxes.

FISH SANDWICH

Ingredients

200 grams salmon fish fillets, cut into 3 inch pieces
8 ciabatta bread slices
Salt to taste
Juice of ½ lemon
1 teaspoon paprika
½ teaspoon garlic powder
1 teaspoon + 1 tablespoon olive oil
8 asparagus, blanched
Crushed black peppercorns to taste
Pesto for spreading
Fresh baby arugula leaves as required
2 medium tomatoes, cut into roundels
1 avocado, deseeded and sliced

Method

1. Preheat oven to 180° C.
2. Take fish pieces on a plate. Add salt, lemon juice, paprika and garlic powder and rub well from all sides.
3. Place bread slices on a baking tray. Put the tray into the preheated oven and toast till crisp.
4. Heat 1 teaspoon olive oil in a non-stick pan. Add asparagus and toss for 10 seconds. Add salt and crushed peppercorns and toss on high heat. Transfer on another plate.
5. Heat remaining olive oil in the same non-stick pan. Place marinated fish pieces and cook for 3-4 minutes from each side. Transfer on absorbent paper.
6. Transfer toasted bread slices on the worktop and spread some pesto on top of 4 slices.
7. Place few arugula leaves, tomato roundels, cooked fish pieces and avocado slices on top of prepared slices. Sprinkle some crushed peppercorns on top.
8. Spread pesto on remaining toasted bread slices and cover the prepared bread slices with it.
9. Serve immediately with tossed asparagus.
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