Pain-thon

Name: Pain-thon
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: Sénégal
Ingredients: 400 g fresh boneless sardine fillets, net weight; 4 small baguette-style rolls of 80 g each; 200 g finely sliced onion; 2 crushed garlic cloves; 20 ml neutral oil; 15 g mustard; 40 g commercial mayonnaise made with pasteurized eggs; 50 ml potable pan water, adjusted; Pepper and up to ¼ teaspoon salt only after tasting

🥖 Senegalese fish-and-onion sandwich, here with fresh sardines and a thin mayonnaise layer.

Ingredients

400 g fresh boneless sardine fillets, net weight
4 small baguette-style rolls of 80 g each
200 g finely sliced onion
2 crushed garlic cloves
20 ml neutral oil
15 g mustard
40 g commercial mayonnaise made with pasteurized eggs
50 ml potable pan water, adjusted
Pepper and up to ¼ teaspoon salt only after tasting

Preparation

Prepare rolls and keep mustard/mayonnaise cold. Check every fillet, remove remaining bones and keep fish chilled.

Heat oil and soften onion about 8 minutes over medium heat, stirring without burning.

Add garlic for 1 minute. Add 50 ml water and fish, cover and cook gently about 6–8 minutes until centers 63°C, according to thickness.

On a clean plate, flake cooked fish and check bones again. Return flesh to onions.

Add mustard and pepper. Cook 2–3 minutes, gently crushing into a cohesive filling with little loose water. Taste before salt.

Split rolls without completely separating halves. Spread 40 g mayonnaise between them, 10 g each, with a clean spoon.

Divide filling equally and serve immediately. Do not keep assembled sandwiches at room temperature.