Rye bread with breaded plaice fillet and homemade remoulade
A classic for the Christmas lunch table, the Easter lunch table, or just for everyday, because it tastes wonderful. The recipe does not meet the requirements for the whole grain label, but it is a way to include more whole grains in your everyday diet.
Ingredients
- 4 plaice fillets
- 1 egg
- 2 tbsp. milk
- 2 dl rye flour
- Salt and pepper
- Oil for frying
- 4 slices whole-grain label rye bread
- dill
Homemade remoulade
- 2 tbsp. mayonnaise
- 2 tbsp. skyr or cheasy fraiche
- 1 tsp. turmeric
- 3 tbsp. finely chopped pickles
- 1 tbsp. finely chopped apple
- Lemon juice
- Salt and pepper
- Dild
Instructions
- Start by making your remoulade. Mix mayonnaise, skyr, spices, apple, and pickles together, and season with a little salt, pepper, and, if desired, lemon. Chill in the refrigerator.
- Whisk the eggs with milk in a deep plate, and mix rye flour, salt, and pepper in another plate. Dip the plaice fillets in the egg mixture, then in the rye flour. Fry them in a little oil in a pan until golden – this only takes a few minutes.
- Spread a little butter on the whole-grain rye bread and place the fish fillet on top. Serve with remoulade, a slice of lemon, and a sprinkle of dill on top.