Scandinavian Fish and Prawn Sandwiches with Mustard Sauce
Photography 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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.