Serves Serves 1
Prep Time 0 minutes
Cook Time 0 minutes
Ingredients

4 oz. Alaska pollock filet

1 stalk celery, cut into small dice

1 shallot, minced

1 Tbsp. Worcestershire sauce

1 Tbsp. lemon juice

¼ cup mayonnaise

1 slice rye bread

1 oz. cheddar cheese, grated

2-3 slices tomato

1 handful matchstick fries, substitute frites or dill flavored potato chips as an alternative

Directions

Recipe by Chef Abra Berens

Season the Alaska pollock filet liberally with salt and pepper. Bake or pan fry the filet until cooked through and allow to cool. Combine the cooked filet, celery, shallot, Worcestershire sauce, lemon juice, and mayonnaise to make a light Alaska pollock salad. Toast the bread, then place the sliced tomato and matchstick fries or chips on top. Spoon the salad to cover evenly and top with the grated cheddar. Place the assembled side of the sandwich under the broiler to melt the cheese. Serve immediately.