Thursday, June 21, 2012

Fish Fillet Sandwich with Tartar Sauce

I bet you are wondering if you are still reading a vegan blog. Yep, you are. And, yes, I am going to tell you about a fish fillet sandwich that I made and loved, albeit it is a vegan fish fillet sandwich.

I picked up a package of Sophie's Kitchen Breaded Vegan Fish Fillets the other day wondering what the heck they would taste like. The idea of a vegan fish fillet is a little odd. I never liked fish before and was curious to see what I'd think of these. They are made of textured vegetable protein, canola oil, modified tapioca starch, cellulose, agave nectar, ginger and sea salt. How they made fish fillets out of this I'll never know.

I decided to make a sandwich using a tartar sauce made by The Organic Gourmet in Germany that is imported by Scenario International in Los Angeles, California. Vegan tartar sauces are not that easy to find so I was really excited to get my hands on this one.  The sunflower oil, cucumber, and dill in the tartar sauce complemented the fish fillets quite nicely.  In fact, the sauce is versatile enough to be used as a sandwich spread for any sandwich or a dip for vegetables. It is very good.

So, how did it turn out? The fish fillets are really funky. You get the texture of fish without the awful smell of fish, which is nice. I was pleasantly surprised at how good these were and once paired with the tartar sauce, the sandwich was perfect. Here is how to make it:

Vegan Fish Fillet Sandwich
Serves 4

Place the Sophie's Kitchen Fish Fillets on a baking sheet along with the whole wheat burger buns.

Cook at 400-degrees for 10 minutes. Remove from oven. Spread The Organic Gourmet Tartar Sauce & Dip on one side of a bun and top with a fish fillet.

Spread more tartar sauce on top of the fish filet. Place some green leaf lettuce on the fillet, then top with the bun. Repeat for others. Enjoy!

You can find Sophie's products in many Whole Foods now. Organic Gourmet's Tartar Sauce & Dip is available at Vegan Essentials.

No comments:

Post a Comment