Hot dog with a monkfish – a detailed recipe for cooking. value of one serving: (total 4) Calories 600, total fat 36 g., saturated fats, proteins 3one g, carbohydrates 36 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Food Photography: Ryan Dausch Time: 20 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 700 gr. fillet fillet
- 1.5 tsp celery salt
- 3 tbsp. l (45 gr.) Butter
- 0.33 Art. mayonnaise
- Grated zest and juice of half a lemon
- 1 finely chopped celery stalk and 0.25 st. chopped celery leaf
- 4 cut top buns
- Boston lettuce leaves for serving
- 3 tbsp. l chopped fresh onion chives
- Wedges of pickled cucumbers with dill, for serving
- 4 tbsp. barbecue flavored potato chips
Recipes with similar ingredients: fish fillet, buns for hot dogs, celery, Boston salad, lemon juice, mayonnaise, celery salt, chives, pickled cucumbers, chips
Recipe preparation:
- Sprinkle fish with 0.5 tsp. celery salt, 0.25 tsp large salt and a little ground pepper. Melt the creamy medium-sized oil in a large skillet the fire. Lay out the fish and cook until it is cooked and cooked. golden brown, 4-6 minutes on each side. Shift fish on a cutting board and cut into 3 cm pieces. Give cool off.
- Meanwhile, mix the mayonnaise remaining 1 tsp. celery salt, lemon zest and juice, celery leaves and a little ground peppers in a medium-sized bowl. Before serving, store in the fridge.
- Fry the buns and put the salad inside. Add marine dash chopped celery and onions in a bowl with mayonnaise mixture; mix gently. Arrange the fish salad in buns. Serve with pickled cucumbers and chips. whole fillet of a monkfish sold without skin and with removed membranes. If you have a fillet with a membrane, remove it before sprinkle the fillet with salt and pepper.
