Fried plaice fillet with prawns and lumpfish roe

Fried plaice fillet with prawns and lumpfish roe © kvalifood.com

A breaded plaice fillet gives a crispier surface than one simply fried in butter. Combined with peeled prawns and lumpfish roe, you get some of the best from Danish fishing waters on a single piece of bread. Crème fraîche binds it without overpowering anything.

Fried plaice fillet with prawns and lumpfish roe assembly © kvalifood.com
Fried plaice fillet with prawns and lumpfish roe assembly © kvalifood.com

Ingredients

Yields 4 servings

Breaded plaice fillets

  • 4 plaice fillets (approx. 600 g total)
  • 2 eggs, beaten
  • 100 g breadcrumbs
  • salt
  • pepper
  • oil, for frying

Assembly

  • 4 slices rye bread
  • 3 tbsp crème fraîche 38%
  • 150 g peeled prawns
  • 60 g lumpfish roe (black)
  • ½ red onion, in thin rings
  • fresh dill
  • lemon juice, a little

Directions

Breaded plaice fillets

  1. Season the fillets with salt and pepper.
  2. Dip them in beaten egg and then in breadcrumbs, pressing gently to adhere.
  3. Fry in plenty of oil over medium-high heat, about 2 minutes on each side, until the crumbs are golden and crispy.
  4. Leave to drain on kitchen paper.

Assembly

  1. Spread a little crème fraîche on the rye bread.
  2. Place the breaded plaice fillet on top.
  3. Scatter peeled prawns over the fish.
  4. Add a spoonful of lumpfish roe and sprinkle with red onion rings.
  5. Garnish with dill and add a small squeeze of lemon juice.