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.
