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–+ servings
Servings: 2 people

Open-faced sandwich with fish fillet and shrimp

Author: Benjamin
Keyword: Christmas, Fish, Fish Fillet, Lunch, Sandwiches
Prep Time: 2 minutes
Cook Time: 5 minutes
Metric - US Customary

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.

Notes

You can also use cod fillets instead of plaice.