Ragout Stuffed Sandwich

Ingredients

• 3 lbs of white bread, remove the edges
• 500 ml cooking oil, for frying

Ragout Ingredients

• 15 gr @FiberCreme
• 5 g garlic, chopped
• 10 g red onion, chopped
• 15 g onions, chopped
• 30 g carrots, diced
• 50 gr button mushrooms, diced
• 25 g peas
• 150 ml water
• 30 g sausage, cut into small dice
• 15 g spring onions, thinly sliced
• 5 g celery leaves, thinly sliced
• 1/2 tsp sugar
• 1/2 tsp salt
• 1/4 tsp pepper
• 20 ml cooking oil for frying

Roux Ingredients

• 10 gr butter
• 40 gr wheat flour

Coating for Frying

• 2 eggs
• 100 gr flour
• 100 gr bread flour

How to make

• 1. Roux: Melt butter, add flour, stir until flour is sanded, set aside.
• 2. Stuffing: saute shallots, garlic and onions, until fragrant and wilted. Add mushrooms, sausage, carrots, peas, pepper and salt, stir-fry until cooked. Add FiberCreme and water, mix well.
• 3. Add the scallions & celery, lastly add the roux. Cook until thickened. Chill.
• 4. Take the white bread, fill it with the stuffing, after that put the white bread on it until the bread runs out. After that cut into 4. Dip in flour, then egg, finally roll in breadcrumbs. Store in the freezer.
• 5. Fry until golden, drain. Slice into 2, serve.

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