Open-face Sandwich with Fried Fish Fillet and Asparagus

There are hundreds of variations of Danish open-face sandwiches and new ones are constantly being composed. This is a new variation of one of my all time favorite sandwiches, fried plaice with asparagus. In both my blog and in my book, I have written time and time again about these delicious fish sandwiches. I have until recently written that one should use a plaice fish for the sandwich. I was in the United States last October and got to know that nobody knew what a plaice fish was. Now I use  haddock, halibut or cod fish. Tilapia or pangasius is very popular in the States, but I wouldn’t recommend these fish. Yes, they are cheap but they can be raised, that is farmed, in dirty waters. So, when shopping, be sure and check where the fish has been farmed and if it has been approved by a reliable source. Sole can also be used, but it is very expensive.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fried Fish Fillet with Dild Sauce and Asparagus

Makes 4

2 large or 4 small fillets of plaice, haddock, halibut or cod

4 tbsp. mayonnaise

1 cup  panko or dried bread crumbs

oil for frying

4 slices of buttered rye bread

4 lettuce leaves

dild sauce:

2 tbsp. mayonnaise

1 tbsp. chopped dild

½ tbsp. lemon saft

8 spears of green cooked asparagus, trimmed

Garnish: 4 sprigs of dild

To make the fish, if the fillets are large, divide them. Spread mayonnaise on both sides of the fish fillet and dredge them in panko. Heat the oil in a large frying pan and fry the fish over medium heat 1-2 minutes. Turn and fry 1-2 minutes on the other side.

To assemble, place the fish on the buttered rye bread covered with a lettuce leaf. Mix the mayonnaise with chopped dild and lemon saft and place a ½ tbsp. on top of the fish. Place two spears of asparagus over the fish and garnish with a sprig of dild.

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