Open-face Sandwich with Fried Fish Fillet, Remoulade, Lemon and Dill

Plaice with its characteristic red spots is the most plentiful fish in Northern Europe.  Plaice is best in the summer and yet this sandwich is one of the most popular sandwiches in Denmark all year around. I have discovered that it is maybe just in Northern Europe and Scandinavian that plaice lives. If you want to make this delicious sandwich, you will have use cod, halibut or another flat fish.

 

 

 

 

 

 

 

 

 

 

 

 

Fried Plaice with Remoulade, Lemon and Dill   

Makes 4

4 large or 8 small fillets of plaice with the skins removed

½ cup all-purpose flour

1-2 eggs, beaten

2 cups breadcrumbs (panko)

salt and pepper

2 oz. butter

4 lettuce leaves

4 tbsp. remoulade * 

4 slices of buttered rye bread

Garnish:

1 lemon, cut into wedges

1 small tomato, cut into wedges

4 sprigs of dill

To fry fish, rinse fillets, 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 and fry them 1-2 minutes. Repeat this process until all the fish is fried.

To assemble, if the fried fish fillet is cold*, place one or two fillets on each of the buttered dark rye bread and place 1 tbsp. remoulade on top of fish fillets. Place a wedge of tomato on top of each and place a wedge of lemon next to the sandwich. Garnish with dill.

*If the fried fish fillet is to be served warm, do not place it on the bread as this would melt the butter. Serve buttered bread on the plate next to the fish.

REMOULADE   

Makes 2 cups

1 cup of homemade mayonnaise or a god mayonnaise

2-3 tbsp. chopped pickles

1 finely chopped hardboiled egg

1 tbsp. capers

1 small crushed clove garlic

1 tbsp. chopped parsley

1-2 pinches of dried tarragon, mustard, curry

salt and freshly ground pepper

To make remoulade, combine mayonnaise with chopped pickles, chopped egg, capers, garlic and parsley. Season remoulade to taste with tarragon, mustard, curry, salt and pepper.

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