The garnish is a very important part of an open-face sandwich making them colorful and fresh. If you have been in Denmark and have eaten these sandwiches, they may have been decorated with unnecessary garniture. I have tried to avoid this. All of the garniture should be eaten. Many places decorate a sandwich with a slice of lemon and not a wedge. Squeezing a thin slice of lemon over your fish is next to impossible and at the same time, one gets their hands wet with lemon juice. In this sandwich I have garnished with pea tendrils, the shoots and leaves that appear on the top of new pea plants in the early spring. They are tender little greens that taste like a cross between peas and spinach. They are very expensive here in Denmark. But, one can plant them in the garden after you have taken most of stems and they will grow into tall plants with peas. Yes, peas can then can be harvested and used in a nice dish later in the summer. If you can’t find pea tendrils in the supermarket, dill or cress can be used to decorate with.
Open-face sandwich with Fried Cod, Dill, Capers sauce and Pea Tendrils
4 large or 8 small fillets of cod with the skins removed, ½ cup all-purpose flour, 1-2 eggs, beaten, 2 cups breadcrumbs (panko, Japanese breadcrumbs), salt and pepper, 2 oz. butter, 4 slices of buttered bread,
Tartar sauce:½ cup mayonnaise, 2 tbsp. chopped fresh dill, 2 tbsp. drained capers, 2 tbsp. finely chopped dill pickles plus 1 tbsp. pickle juice from jar
Garnish: lemon wedges, peatendrils (or dill, cress) and pepper.
To fry fish, rinse and pat dry with a paper towel. Dredge fish in a mixture of flour, salt and pepper and coat evenly. Dip in the beaten egg and dredge them in breadcrumbs (panko), Melt butter in a large frying pan and fry two fillets at a time over medium heat 1-2 minutes. Turn them over fry 1-2 minutes. Repeat this process until all the fish is fried.
To make the tartar sauce, Mix mayonnaise, dill, capers, pickles and pickle juice in a bowl. Season with pepper.
To assemble, place one or two fillets on each of the butter bread and place 1 tbsp. tartar on top of the fish. Place 1-2 wedges of lemon next to the fish and garnish with pea tendrils. Sprinkle with pepper.