Inspired by Argentina's asado culture, this sandwich is made by marinating thin hake fillets in olive oil and lemon, then grilling them quickly. Ready in minutes with its dairy-free mayonnaise sauce, it works equally well in a lunchbox or at a barbecue party.
Toss the hake fillets with the olive oil, lemon juice, salt and pepper for a brief marinade.
Grill the fillets over high heat for 3 minutes on each side, until lightly browned.
Spread mayonnaise inside the bread roll, add the lettuce and tomato, place the grilled fish on top and close.
Don't flip the hake fillets too early on the grill; wait until they release naturally, or they will break apart. Allergens: contains fish and egg (mayonnaise).
Lightly oiling the grill grates before adding the fish greatly reduces the risk of it sticking.
Admin DadaGastro · verified in test kitchen3 dakika her taraf pişirince balık tam kıvamında kaldı, ne kurudu ne dağıldı, gerçekten pratikti.
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