Seheron Fish Sandwich

From the Dragon Age: Inquisition video game

Okay, I know it's been a really long time since I posted. Lots has been going on in my life. I got married, I moved to another state, I wrote a super awesome cookbook that you should buy right now... And sometimes I'm just too busy with the Geeky to focus on the Chef. 

 

Lately, I’ve been spending my downtime diving into Dragon Age: Inquisition. While the game doesn't feature an abundance of food, it’s a masterpiece in terms of writing, gameplay, and overall epicness... So I guess I'll forgive it. This recipe is inspired by a memorable dialogue with Iron Bull, which you may or may not encounter based on your choices. When asked about Seheron natives, he mentions a street food sold by a fisherman. Essentially, fish tucked inside thin bread. In the story, the fisherman had the unfortunate task of poisoning Iron Bull's sandwich (yikes), but we're going to skip that part and focus on the deliciousness instead. I briefly considered making Inquisition Cookies (those of you who know Sera will recognize them) but this fish sandwich seemed way more intriguing. Have any of you stumbled across other interesting foods in Inquisition? Let a girlfriend know.

Ingredients:

 

For the compound butter:

• 1 stick Unsalted Butter, softened
• 2 teaspoons Honey (or to taste)
• 2 Garlic Cloves, minced
• 2 tablespoons chopped Chives
• 2 tablespoons chopped Italian Parsley
• 1 tablespoon chopped Thyme
• 1 tablespoon chopped Dill
• 1 tablespoon Lemon Zest
• Sea Salt (to taste)
• Freshly ground Black Pepper (to taste)

 

For the sandwiches:

• 4 Large Bread Rolls or 4 Large Pitas
• 4 Salmon Filets
• Salt and Pepper
• 1 teaspoon Smoked Paprika or Chipotle Powder 
• 4 slices Harvarti or Fontina Cheese
• Pickled red onion or capers (optional)
  
• Olive Oil (for pan frying)

Directions:

 

 To make the Compound Butter:

1. Add all the compound butter ingredients to a medium mixing bowl.
2. Mix with a with a fork until well-combined.
3. Cover and set aside.

 

Pan-Fry the Salmon:

1. Season the Salmon with smoked paprika, salt and pepper.
2. Pan fry it on medium-high heat on both sides just until the exterior is browned and crisp and interior is flaky but still juicy, about 3 to 4 minutes each side. 
3. Let rest.

 

Assemble the Sandwiches:  

 

If using bread rolls:

1. Using a sharp knife, cut a circle from the tops of the bread rolls, set the piece aside. Remove the interior bread from the middle of the roll to make room for the salmon, but do not tear bottom or sides of the roll. Set aside the removed bread crumbs to be used int he next step. Repeat step for each roll.
2. Cut the salmon into 1-inch pieces and combine with the bread crumbs. 
3. Take about a 1/2 of the compund butter and spread on the insides of the each of the rolls evenly. 
4. Stuff each roll with Salmon/bread mixture.
5. Top with pickled red onions or capers, then add a slice of cheese to each.
   
6. Spread the remaining butter on top of the salmon and on the bottom of the bread caps, then replace the bread caps on the rolls.

 

If using pitas: 

1. Cut the salmon into 1-inch pieces.
2. Using a sharp knife, carefully cut a slit along one side of each pita to create a pocket, being careful not to tear through the other side.
3. Spread about 2/3 of the compound butter inside each pita pocket, ensuring an even coating.
4. Stuff each pita with the salmon, pickled red onions or capers, then add a slice of cheese inside each pita.
5. Spread the remaining butter on the outside of the pitas for extra crispiness.

 

If using a Sandwich/Panini Press:

• Grease and preheat the sandwich press to medium-high heat.
• Place the sandwiches in the press and close gently. Do not press too hard, as you want to crisp the bread without making the filling squish out.
• Toast for about 4 to 5 minutes, or until the bread is golden and crisp and the butter and cheese is fully melted.
• Carefully remove, let cool slightly, and enjoy!

 

If Baking:

1. Line a baking sheet with aluminum foil and place a grill rack. 
2. Bake the sandiwches on the grill rack at 350 degrees for about ten minutes, or just enough time for the herb butter to melt all up in the insides and the bread to get crispy on the outside. 
3. Carefully remove with a spatula, let cool slightly, and enjoy!

 

 

 

This recipe has been reworded and reformatted for clarity. Some additional toppings have been added, along with an alternative cooking methods.