Scandinavian Fish and Prawn Sandwiches with Mustard Sauce

, from Issue #28, page 60. September, 2015
Photography Nick Tresidder.
    Scandinavian Fish and Prawn Sandwiches with Mustard Sauce

    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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