Open-faced sandwich with fish fillet and shrimp

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Recipe for open-faced sandwich with fish fillet and shrimp

If there’s one open-faced sandwich that MANY of us reach for first, it has to be the one with breaded fish fillet and “remoulade.”

Or the one with eggs and shrimp, of course.

Many times I’ve found that there aren’t enough fish fillets or shrimp sandwiches to go around the table. It’s been a classic scenario whenever the open-faced sandwiches are ordered from outside.

And, yes, then you have to agree on who gets which one.

Now, I wouldn’t go so far as to say that you could almost come to blows over it, but personally, I’m not the first to volunteer for the one with rolled sausage.

Not that rolled sausage is boring, but everything is, as you know, relative. And people might feel they get more value for money with either the eggs and shrimp, the fish fillet, or the good old roast beef.

That’s the bandwagon I’m on.

However, there are many other good, classic open-faced sandwiches out there, for example, the Vet’s Night Snack and Sun Over Gudhjem.

But back to the fish fillet! It is certainly a sure winner. And I have, after all, learned that I should definitely not skimp on “the one with fish fillet” when I serve open-faced sandwiches myself 😉

And to warm up for the upcoming Christmas lunch season, I made a couple of open-faced sandwiches with breaded fish fillet for my wife and me.

Open-faced Sandwich with Fish Fillet and Shrimp Recipe

Servings: 2 people

Open-faced sandwich with fish fillet and shrimp

Author: Benjamin

Keyword: Christmas, Fish, Fish Fillet, Lunch, Sandwiches

Prep Time: 2 minutes minutes

Cook Time: 5 minutes minutes

Metric - US Customary

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Ingredients

• 2 pcs. Plaice Fillet fresh
• 300 gram Rye Flour
• 28 gram Oil neutral in taste
• 6 gram Salt
• 2 pinches Pepper
• 2 pcs. egg white
• 2 slices Rye Bread
• Butter for the rye bread, quantity to taste
• 30 gram remoulade - danish cold mayonnaise sauce with pickles
• 6 slices Lemon thin
• 6-8 pcs. Prawns from frozen
• 2 leaves Curly Salad
• Dill
• 2 Cherry Tomatoes e.g., cherry plum tomatoes

Instructions

• 1. Place the shrimp to thaw and let them sit on a clean cloth/tea towel to drain.
  2. Also thaw the plaice fillets if they are frozen, and make sure they are patted somewhat dry.
  3. Set a frying pan on the stove and turn it to medium heat.
  4. Pour oil onto the pan.
  5. Take out two flat plates.
  6. Pour egg whites onto one plate and a mixture of rye flour, salt, and pepper onto the other.
  7. Start with one plaice fillet: First coat it in egg white, then in rye flour. Ensure the rye flour is "patted" firmly on both sides.
  8. Place the breaded plaice fillet on the pan when it is hot. It should be fried until deliciously golden and crispy, about two minutes on each side. Meanwhile, you can repeat the process on the remaining plaice fillet.
  9. Spread a layer of butter on the rye bread.
  10. Place a leaf of curly lettuce on each slice of rye bread.
  11. Lay the warm, breaded plaice fillets on top of the lettuce.
  12. Add a dollop of remoulade and garnish with thin slices of lemon, the thawed shrimp, dill, and halved cherry tomatoes.

  Bon appétit.

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Notes

You can also use cod fillets instead of plaice.