Fish Filet with Dill Creme Fraiche on Danish Rye Bread
One of the most popular Danish smørrebrød, fried fish filets served with remoulade on rye bread is served all across Denmark. This sandwich is my choice to start off 2011 with a bang!
Note: Ideally, you make this smørrebrød with fish filets from a fish called plaice (often simply called fiskfileter in Danish), but this fish can be very hard to find in Canada (or at least Montreal). If you're lucky enough to have a source for plaice, great! If not, use sole instead as it is a very good substitute and can be found easily in most fish and supermarkets.
This statue in the centre of Copenhagen commemorates the women that formerly sold their fish year round along the Gammel Strand fish market. These women, known as Skovserkoner, because they bought their fish in the town of Skovshoved north of Copenhagen and made the long daily walk into the city. Today, Gammel Strand runs along a canal that marks the location of the original Copenhagen fishing and trading settlement from the 11th century.
The traditional Danish way of eating this sandwich is with remoulade sauce. This recipe offers a very simple alternative that remains true to the original concept.
Ingredients
(for 4 sandwiches)
- 4 Sole Filets
- 4 TBSP Rye Flour
- 1 Egg
- Butter
- 1/2 cup Creme Fraiche
- 2 tbsp Chopped Dill
- 2 tbsp Chopped Parsley
- 2 tbsp Chopped Pickles
- 1 tbsp Lemon Juice
- 1 tsp Sugar
- Salt to taste
- 4 Slices Danish Rye Bread
- Lettuce to garnish (optional)
Instructions
To make the "remoulade" sauce:
- Combine creme fraiche, dill, parsley, lemon juice and sugar in a bowl
- Refrigerate to let the flavours come together
To make the fish filets:
- Beat egg in a bowl
- Put rye flour in a bowl and add salt and pepper
- Dip fish filets in egg and dredge in rye flour
- Fry battered fish in butter over medium-high heat until golden (3-4 minutes per side)
- Remove from pan and let cool on paper towel
To make the smørrebrød:
- Generously butter rye bread
- Top bread with lettuce, warm fish filet, and a dollop of sauce
- Serve with lemon wedge and eat with fork and knife
- Enjoy with lager beer such as Tuborg or Carlsberg. Yum!
"I love smørrebrød!" -Emma
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