Hot dog with monkfish

Ingredients:

• 700 gr. monkfish fillet
• 1.5 tsp celery salt
• 3 tbsp (45 g) butter
• 0.33 cups mayonnaise
• Grated zest and juice of half a lemon
• 1 finely chopped celery stalk and 0.25 cup chopped celery leaves
• 4 hot dog buns with a slit at the top
• Boston lettuce leaves for serving
• 3 tbsp chopped fresh chives
• Wedges of pickled cucumbers with dill, for serving
• 4 tbsp. barbecue-flavored potato chips

Preparation:

1. Sprinkle the fish with 0.5 teaspoon celery salt, 0.25 teaspoon coarse salt, and a small amount of ground pepper. Melt the butter in a large nonstick skillet over medium heat.
   
   Add the fish and cook until golden brown and cooked through, 4-6 minutes per side. Transfer the fish to a cutting board and cut into 3-cm pieces. Let cool.
2. Meanwhile, combine the mayonnaise, the remaining 1 teaspoon of celery salt, lemon zest and juice, celery leaves, and a pinch of ground pepper in a medium bowl. Refrigerate until serving.
3. Toast the buns and fill them with salad. Add the monkfish, chopped celery, and onion to the bowl with the mayonnaise mixture; toss gently. Spoon the fish salad into the buns. Serve with pickles and chips.
   
   Note
   
   Monkfish fillets are most often sold skinless and with the membranes removed. If your fillet has the membranes, remove them before seasoning with salt and pepper..