Fish sandwich with salad and asparagus

Ingredients for Fish sandwich with salad and asparagus

Instructions for Fish sandwich with salad and asparagus

To prepare the Fish sandwich with salad and asparagus recipe, please follow these instructions:

Snap off the bottom of the asparagus. Cut the heads off and rest in pieces on 1/2 cm.

Pour 1/2 dl water in a medium saucepan, and bring to the boil. Put fish fillets in, season with salt, and steam them until tender about 5 minutes under the lid. Take up the fish with a slotted spoon, and let the fumes of on the kitchen table. Got asparagus pieces and heads into the Pan, and boil them 2 minutes under the lid. Let them drain in a colander.

Remove if necessary. the white skin on fish fillets, MOSS fish flesh with a fork in a bowl, stir sour cream and asparagus in. Season with salt and pepper.

Cut the tomatoes into slices. Came fish salad, chives and tomato slices between two bread slices.

Set immediately fish salad in the refrigerator if it is not to be eaten right away. The salad can be stored 1-2 days.