Fried plaice fillet with prawns and herb mayo

April 26, 2010

Fried plaice fillet with prawns and herb mayo © kvalifood.com

Butter-fried plaice fillets are a classic base for Danish fish smørrebrød. They are tender and mild and take well to the fresh herb mayo and cold prawns. It is important to fry the fish over high heat so the surface becomes golden and crispy before it goes on the bread.

Fried plaice fillet with prawns and herb mayo assembly © kvalifood.com

Ingredients

Yields 4 servings

Herb mayo

100 g good mayonnaise
2 tbsp finely chopped chives
1 tbsp finely chopped dill
1 tsp lemon juice
salt
pepper

Plaice fillets

4 plaice fillets (approx. 600 g total)
50 g butter
salt
pepper

Assembly

4 slices rye bread (or toasted white bread)
150 g peeled prawns
½ lemon, cut in wedges
fresh dill, for garnish

Directions

Herb mayo

Stir together mayonnaise, chives and dill.
Season with lemon juice, salt and pepper.
Refrigerate until needed.

Plaice fillets

Pat the fillets dry with kitchen paper and season with salt and pepper.
Melt the butter in a pan over high heat until it is golden-brown and smells nutty.
Fry the fillets for 1–2 minutes on each side until golden. Take care — they are thicker than they look.
Leave to rest briefly on kitchen paper.