The vegan variation, tasts almost identical….but therefor no fish has to die 🙂

INGREDIENTS

• 1 aubergine/eggplant
• for the dough:

1. flour
2. soy milk without sugar
3. salt
4. Wakame powder ( you can make it out of Wakame alga: put it in your kitchen machine or your smoothiemaker and chop it)
5. oil to fry

• for the mayonnaise:

1. 100 ml soy milk without sugar
2. 1 tablespoon vinegar
3. 200 ml sunflower oil
4. mustard
5. salt
6. pepper

• furthermore:

1. bun or breadroll
2. vegetable and salat, everyone to his taste ( tomatos, cucumber, onions, salat, sweet pepper,….)

PREPARATION

vish fillet:

• cut the aubergine/eggplant into slices (not to thik), put the slices on a plate and salt them on both sides ( salt will extract the bitterness and the water )
• infuse for 10 minutes
• in the meantime mix all ingredients for the dough in a bowl
• heat the oil in a frying pan
• dry off the aubergine/eggplant slices with a paper towler. Pull through the dough and fry them ( each side 3-4 minutes)
• lay them on a plate which is covered with a paper towler.

mayonnaise:

• put the soy milk in a TALL and NARROW mixing bowl
• Add the vinegar, let it rest for 1 minute.
• Mix it on the highest level with a hand-held blender. Pour in the oil little by little.
• Season with mustard, salt and pepper.

Proceed further:

• Cut bun and brush on both sides with mayonnaise.
• Cover with vegetable to tast and with vish fillet.
• Give bun lid on it.
• Enjoy!