Description
One of the most famous types of Danish smorrebrod (open-faced sandwiches), this fiskefilet recipe makes healthy adjustments both to the fillet and to the corresponding remoulade sauce for a healthy, hearty traditional Danish snack!
Ingredients
- FOR THE REMOULADE:
- 1 cup Full Fat Greek Yogurt
- 1 Tablespoon Mayonnaise
- 1 Tablespoon Mustard
- 4 sprigs Fresh Parsley, Chopped
- 4 whole Cornichons, Very Finely Chopped
- 3 Tablespoons Apple Cider Vinegar
- 1 whole Persian Cucumber, Diced (optional)
- 2 Tablespoons Anchovy Paste Or Finely Chopped Fresh Anchovies (optional)
- 4 sprigs Fresh Tarragon, Freshly Chopped
- ½ whole Apple, Grated (optional)
- 1 whole Medium Carrot, Grated (optional)
- 1 teaspoon Coconut Sugar (optional)
- 1 teaspoon Capers (optional)
- FOR THE FISKEFILET:
- ¼ cups Chickpea Flour
- ¼ cups Rolled Oats
- ¼ cups Flaxseed, Coarsely Ground
- 3 Tablespoons Paprika
- 2 teaspoons Salt
- 2 teaspoons Freshly Cracked Pepper
- 1 teaspoon Cayenne Pepper
- 2 whole Eggs, Beaten
- 1 pound Flounder Fillets
- Oil, For Frying
- FOR THE SANDWICHES:
- 8 slices Rye Bread, Preferably Danish Rugbrod And Toasted
- Butter Or Mustard, To Spread On Bread
- 8 leaves Lettuce
- Your Favorite Sandwich Condiments Or Garnishes
Preparation
Combine all ingredients for the remoulade into a large bowl. Place in fridge to let flavors mingle together. The remoulade will only get better with time!
Grind and mix chickpea flour, rolled oats, flaxseed and seasonings into a coarse meal that will coat the flounder for frying. Place into a shallow dish or bowl. In a separate bowl, beat eggs and set next to batter mix. Set flounder fillets next to beaten egg bowl for your “assembly line” to dredge and coat fillets.
Dip a fillet in egg batter and coat well. Pull out and let excess egg mixture drip prior to bringing to batter. Coat fillet thoroughly in batter and place onto another plate. Repeat for all fillets.
Add plenty of frying oil (we used coconut oil) to a large saucepan or skillet. Once pan and oil are hot and bubble, place fillets into pan and fry for at least 1 minute on each side. The goal is to fry each side until golden brown. Once golden brown, remove each fillet and put on a plate with a paper towel to absorb excess oil.
Take a piece of rye bread (preferably Danish rugbrod and toasted), and coat with a layer of butter or mustard and a slice of lettuce. Place the filet on the lettuce with a hearty scoop of remoulade. Additional condiments or garnishes could include tomatoes, lemon slices, capers, etc.
Recipe adapted from Valdemarsro.
