|Lemon juice||4 Tablespoon|
|Flounder fillets||8 (Fresh Or Frozen)|
|Dill||1 Bunch (100 gm)|
|Cream||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Teaspoon|
|White bread slice||8|
|Green lettuce pieces||8|
|Parsley||1⁄2 Bunch (50 gm)|
Add the lemon juice to the fish fillets and let them stand for 10 minutes.
Heat the oil in a pan.
Salt the fillets and dip them in the flour.
Fry the fillets to a golden brown on each side (about 2 minutes) and set them aside to drain on paper towels.
To make the sauce, peel the cucumber and dice it very fine.
Chop the dill very fine.
Beat the cream in a bowl until it is very stiff.
Spice the cream with mustard, lemon juice, salt, and sugar.
Add the cucumber and dill.
Remove the crusts from the bread and spread the bread with a thin layer of butter.
Place the fish fillets on the bread and cover them thinly with sauce.
Top each with another piece of bread, placing the buttered side to the bottom.
Cut the bread in half.
Set the sandwich on a piece of lettuce and garnish it with parsley