Fish Dogs With Lemony Fennel Slaw Food

LEFSE HOT DOGS WITH FENNEL SLAW

Lefse Hot Dogs with Fennel Slaw image

These are inspired by the street hot dogs they serve in Norway, that come wrapped in a flatbread that is similar to lefse. Lefse is a Norwegian flatbread made with riced potatoes. They sell it here in the supermarket, but if you can't find it you can substitute your favorite flour tortillas-or try making make lefse; I have a fun recipe!

Provided by Molly Yeh

Categories main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons sour cream
1 teaspoon cider vinegar
1/4 teaspoon celery seeds
Kosher salt and freshly ground black pepper
1 large bulb fennel, thinly sliced (about 2 cups), plus 1/4 cup fennel fronds
1 small red onion, thinly sliced
1/4 cup whole-grain mustard
2 tablespoons lingonberry preserves
6 hot dogs
Vegetable oil, as needed
Six 6-inch pieces lefse (or 6-inch flour tortillas), warmed

Steps:

Combine the sour cream, cider vinegar, celery seeds, a pinch of salt and some pepper in a medium bowl. Add the fennel, fronds and onion and toss together. Taste for seasoning and adjust if needed.
Whisk together the mustard and lingonberry preserves in a small bowl.
Heat a cast-iron grill pan over high heat.
Split the hot dogs almost in half lengthwise. Oil the grill pan, then grill the hot dogs on the first side until charred in spots, 2 to 3 minutes. Flip and grill on the second side until charred and heated through, another 2 to 3 minutes.
Add each hot dog to a warmed piece of lefse, then top with the lingonberry mustard sauce and fennel slaw.

FISH DOGS WITH LEMONY FENNEL SLAW

Fish dogs with lemony fennel slaw image

The humble fish finger sandwich gets a facelift - serve in hot dog buns with a fresh and crunchy coleslaw

Provided by Sarah Cook

Categories Dinner, Main course

Time 40m

Yield Makes 6

Number Of Ingredients 12

Ingredients

6 soft, floury subs or hot dog rolls
800g-900g skinless firm white fish fillets (halibut, gurnard, bream or MSC-approved cod are all good), cut into long thin fillets
6 tbsp plain flour
½ tsp paprika
a little vegetable oil
1 large fennel bulb
zest and juice 1 lemon
2 tbsp light salad cream
100g natural yogurt
2 carrots , cut into matchsticks or very coarsely grated
handful flatleaf parsley , roughly chopped
1 preserved lemon (find them in jars with the Moroccan ingredients), halved, seeds from the middle scooped out and discarded, and rind finely chopped

Steps:

For the slaw, pick the leafy fronds from the fennel and set aside. Discard any grubby outer layers, quarter the bulb and then slice as finely as you can. Mix with the lemon juice and leave to marinate for 1 hr, stirring every now and then.
Drain the fennel. Mix the salad cream and yogurt in a big bowl, then add the fennel, remaining slaw ingredients, the fennel fronds (chopped) and some pepper, then mix well.
When ready to serve, split the rolls and warm in a low oven. For the fish, mix the flour with the paprika and some salt on a plate. Dip in the fish fillets and coat well. Heat a splash of oil in a frying pan (non-stick if you have), and fry the fish for a couple of mins on each side until cooked through and it flakes. Divide the fish between the rolls with the slaw and eat straight away. Any leftover slaw will be good for 2-3 days in the fridge.

Nutrition Facts : Calories 388 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 37 grams protein, Sodium 1.4 milligram of sodium

FENNEL SLAW

Fennel Slaw image

Provided by Robin Miller : Food Network

Categories side-dish

Time 12m

Yield 2 to 4 servings

Number Of Ingredients 6

Ingredients

1 fennel bulb, thinly sliced
1 red onion, thinly sliced
1/4 cup freshly chopped parsley leaves
2 tablespoons lemon juice
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

Steps:

In a medium bowl, whisk olive oil and lemon juice. Add fennel, onion, parsley and toss. Season with salt and black pepper to taste. Serve chilled and with the pork Panini.

FENNEL SLAW

Fennel Slaw image

Categories Salad Vegetable Side No-Cook Fourth of July Picnic Quick & Easy Backyard BBQ Mayonnaise Fennel Fall Summer Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons cider vinegar, or to taste
1/3 cup mayonnaise
1/2 teaspoon freshly ground black pepper, or to taste
2 teaspoons sugar
1 1/2 tablespoons chopped fresh dill
1/2 teaspoon finely grated fresh lemon zest
1/8 teaspoon salt
1 1/2 lb fennel (sometimes called anise; about 1 1/2 large bulbs)

Steps:

Whisk together all ingredients except fennel.
Trim fennel stalks flush with bulb, discarding stalks, and remove any discolored outer layers. Halve fennel through root end and discard core. Thinly slice fennel with a mandoline or other manual slicer.
Toss fennel with enough dressing to coat, then season with salt and pepper.

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Fish Dogs With Lemony Fennel Slaw Food

LEFSE HOT DOGS WITH FENNEL SLAW

FISH DOGS WITH LEMONY FENNEL SLAW

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FENNEL SLAW

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