Scandinavian Fish and Prawn Sandwiches with Mustard Sauce
Photography by Nick Tresidder.
INGREDIENTS
8 small gurnard fillets or other firm white fish
½ cup rye or whole wheat flour
sea salt and freshly ground pepper
olive oil and butter for cooking
Mustard sauce
½ cup crème fraîche
1 tablespoon Dijon mustard
1 teaspoon red or white wine vinegar
1 clove garlic, crushed
2 tablespoons chopped chervil or dill
sea salt and freshly ground pepper
To assemble
4 long slices dark rye bread
250 grams cooked, peeled prawns
rocket or baby spinach leaves
1 lime, quartered
extra chervil for garnish
METHOD
Mustard sauce: Whisk the ingredients in a bowl and season.
Fish: Put the flour in a shallow bowl and season. Cut the fish into two or three smaller fillets and dust in the flour, shaking off the excess. Heat a little olive oil and a knob of butter in a sauté pan and cook the fish until golden on all sides. Drain on kitchen towels.
To assemble: Spread the rye bread with a little of the mustard sauce. Top with rocket leaves and the fish, another spoonful of mustard sauce and finally, a few prawns.
Garnish with chervil and lime wedges. Serves 4.
Rye and whole wheat flour has a lovely nutty flavour. It can be purchased from good supermarkets and health food shops.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.