FRIED PLAICE WITH SHRIMPS, CAVIAR AND ASPARAGUS
The coast of Denmark stretches for a length of 7300 kilometers. Greenland, once under the rule of Denmark, but now an independent nation, supplies both Denmark and the World with shrimps, salmon and halibut. Plaice with it’s characteristic red spots is the most plentiful fish in Northern Europe. Plaice is best in the summer and it is one of the most popular summer dishes in the North. I can’t get enough of this wonderful fish and eat it as many times as possible in the summer. Lucky that I live in a small village where I can get fresh fish every day of the week. Here is one of my favorite ways to make fried plaice. I use Danish lumpfish roe to garnish my plaice but salmon roe is also good.
Fried Plaice with Shrimps, Danish Caviar and Asparagus
4 large or 8 small fillets of plaice with the skins removed, ½ cup all-purpose flour, salt and pepper, 2 large eggs, beaten, 1 cup dried bread crumbs (panko), 2 oz. butter, 4-8 lettuce leaves, 8 oz. frehly shelled shrimps, 4 tbsp. Dansih lumpfish roe, both Black and red, or salmon roe, 4 spears of White/green cooked asparagus, trimmed, 4 tbsp. mayonnaise, garnish: 4 wedges of lemon
To fry fish, rinse, pat dry and drege fish in a mixture of flour, salt and pepper, then dredge in eggs and finally into bread crumbs to coat evenly. Melt butter in a large frying pan and fry two fillets at a time over medium heat 1-2 minutes. Turn and fry 1-2 minutes. Repeat this process until all the fish is fried.
To serve, place 1 or 2 leaves of lettuce on a plate and lay 1 or 2 fried fish fillets on top of the lettuce. Place a spoonful of mayonnaise in the middle of the fish and place 2 spears of aspaaragus in the middle. Place a fourth of the shrimps on one side of the fish fillet. Place a generous tablespoon of Danish caviar/salmon roe NeXT to the shrimps on the ojther side. Place a wedge on lemon on the plate and serve with toasted White bread.