Pan-fried breaded plaice with prawns and asparagus

Pan-fried breaded plaice with prawns and asparagus

By
From
Scandinavian Comfort Food
Serves
2
Photographer
Columbus Leth

Smørrebrød (open sandwich) is a really Danish thing as I have described many times in my books. It’s a unique food culture and one of our authentic types of fast food. This version is quite fancy and I serve it for lunch, as the main dish. Then I serve cheese and something sweet afterwards. Saturday lunch is big on smørrebrød, even if it’s just you and your family, or joined by a couple of friends.

Ingredients

Quantity Ingredient
6 asparagus spears
2 eggs
200g panko breadcrumbs
4 tablespoons plain flour
4 plaice fillets
50-75g butter
300g prawns, cooked peeled
sea salt
freshly ground black pepper

For the lemon mayo

Quantity Ingredient
1 teaspoon lemon zest, finely grated unwaxed
2 tablespoons lemon juice
2 tablespoons Mayonnaise

To serve

Quantity Ingredient
2 pieces rye bread
1 small bunch chervil
lemon zest, to decorate

Method

  1. For the lemon mayo, mix the lemon zest and juice into the mayonnaise and set aside in the fridge.
  2. Rinse the asparagus, cut in half and then slice lengthways. Reserve. Beat the eggs in a small bowl, put the breadcrumbs on a plate, mixed with some salt and pepper, and spread the flour out on a separate plate. Dredge a fish fillet through the flour and knock off any excess, then dip it in the beaten egg. Hold it up to drain off any excess egg, then place it in the breadcrumbs. Turn the fish over until evenly coated with a good layer of crumbs, and place on a dish lined with baking parchment. Repeat with the remaining fillets. (You can put the breaded fillets into the fridge at this stage to firm up the breadcrumbs if you wish.)
  3. Now pan-fry the breaded fillets in butter, in batches if necessary, making sure the pan is never dry of butter, for 2–3 minutes on each side until really crisp.
  4. Arrange the bread on 2 plates and place 2 fried fillets on each slice of bread, then 2 slices of lemon, on top of that half the lemon mayo, then the asparagus. Now add the prawns (shrimp) on top, decorate with chervil and lemon zest and sprinkle with salt and pepper to serve.
Tags:
Scandinavian
Danish
Swedish
comfort food
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