Turkish Fish Sandwich
Inspired by the boats of Istanbul: Chef Noor seasons mackerel simply with salt, pepper and lemon, sears it, and tucks it into bread brushed with a pepper-molasses and olive-oil sauce, with lettuce, onion and pickled cabbage for crunch.
How to Prepare
Season the fish with salt, black pepper and a squeeze of lemon.
Sear the fillets in a hot oiled pan a few minutes per side until golden and just cooked.
Whisk the pepper molasses with the olive oil and brush it inside the bread.
Layer the lettuce, onion and pickled cabbage, then lay the hot fish on top.
Roll or close the sandwich and toast it briefly in the pan.
Serve with pickles and a drizzle of pomegranate molasses.
Mackerel loves high heat and hates waiting — sear it last, right before assembling, so the sandwich meets the fish at its juiciest.