Baltic turbot with dill in a buttery roll

Preparation

Slice the cabbage into smaller pieces and mix with oil, carrot and honey and leave for about 15 minutes.

Mix the mayonnaise with mustard and garlic. In a metal bowl, whisk the egg with a pinch of salt until "stiff". Melt a tablespoon of butter in a frying pan and fry the omelette, covered, over a low gas for about 3-4 minutes. Remove the lid and fold the omelette in half and then in half again.

Cut the bun in half and place in the oven preheated to 160-180°C with the top facing down for about 1-2 minutes, so that it heats up. Heat up a frying pan with a tablespoon of butter and, once the butter has melted, fry the turbot on one side for about 2min. Add the lemon juice, dill, salt gently and turn off the gas.

Spread the sauce on a bottom half of the roll and place the sauerkraut, omelette, turbot and dill on top of the sauce-coated roll.

Recipe by Wit Szychowski. Check out my fanpage Pan Tasak.