Fiskefilet med remoulade (crispy fish on rye)
30 min · 31 g protein · 323 cals / serving
Denmark's best-selling smørrebrød: a golden, crumbed fillet of flatfish, still hot and crisp, laid on dark rye bread with a generous spoon of remoulade, sweet prawns, cool cucumber, dill and a squeeze of lemon. The fish is crisped in a hot pan with just a little butter, and the remoulade is skyr-based, so it stays tangy and light.
Ingredients
Remoulade
- 1/3 cup + 1 tbsp skyr
- 2 tbsp light mayonnaise
- 3 tbsp finely chopped pickled cucumber, pickled cucumber or gherkin
- 1 tbsp capers, chopped
- 1 tsp Dijon mustard
- 1/2 tsp curry powder
- 1/4 tsp turmeric
Fish
- 4 fillets (1 lb 2 oz) raw plaice, plaice (rødspætte) or sole, skinless
- 1/2 tsp salt
- 2 tbsp all-purpose flour (bleached), plain flour
- 1 large egg, beaten
- 1/3 cup breadcrumbs
- 2 tsp butter, plus 1 tsp more in the pan
- 1 1/2 tsp canola oil, plus 1 tsp more in the pan
- 4 thin slices pumpernickel, dense Danish-style rye bread (rugbrød)
- 4 large leaves butterhead lettuce
- 5 1/2 oz boiled prawns, cooked peeled prawns
- 1/3 large cucumber, thinly sliced
- 4 sprigs fresh dill
To serve
- 1/2 lemon, in wedges
Steps
- Stir the skyr, mayonnaise, pickle, capers, mustard, curry powder and turmeric into a thick yellow remoulade with a pinch of salt. Chill while you cook the fish.
- Pat the fillets dry and season with the salt. Set out three plates: flour, beaten egg and breadcrumbs. Dip each fillet in flour, then egg, then press it into the crumbs on both sides.
- Heat the butter and oil in a large non-stick frying pan over medium-high heat until the butter foams. Fry the fillets for 2–3 minutes a side until golden and crisp and the fish flakes at the thickest part (145°F). Drain briefly on paper towel.
- Put a lettuce leaf on each slice of rye bread, lay a hot fillet on top, tuck a few cucumber slices alongside, spoon over the remoulade and finish with the prawns and a sprig of dill. Serve at once with lemon wedges.
Good to know
Can I use the air fryer?
Yes. Spray the crumbed fillets lightly with oil and air-fry at 400°F for 8–10 minutes, turning once. They come out a little less golden and a little lighter: a score of about 66 instead of 61, since only a spray of oil goes on.
Which fish?
Plaice (rødspætte) is the Danish classic; sole, flounder or thin cod fillets work the same way.
Hot or cold?
Both are traditional. Hot from the pan is best; at a lunch table the fish is often fried earlier and served cold.
Per
- Calories
- 109
- Protein
- (39%)
- 10 g
- Fat
- (24%)
- 3 g
- Carbohydrates
- (38%)
- 11 g
- of which sugar
- 1 g
- Fiber
- 2 g
- Sodium
- 420 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1293 kcal goes into the pot and 1303 g of ingredients comes out as about 1190 g of food: 109 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.