Fried Sole Smørrebrød with Asparagus
European plaice, a white-fleshed flatfish, is often prepared in Denmark as the topping for seafood smørrebrød. Here, sole (or flounder) is used as a flavorful substitute.
Serves: 6Hands-on: 45 minutesTotal: 45 minutesDifficulty: Medium
- ½ cup plain yogurt
- 1 tsp. lime zest
- 2 tsp. fresh dill, finely chopped
- 1 cup all-purpose, rye, or spelt flour
- 1 tsp. salt
- ½ tsp. pepper
- 6 sole or flounder fillets, trimmed, rinsed and patted dry
- 3 Tbsp. canola oil
- 3 Tbsp. butter, divided
- 6 leaves Bibb lettuce
- 6 slices dense rye, French, sourdough or crispbread
- 12 oz. cooked baby shrimp
- 6 thin slices of lime
- In a small bowl, whisk together yogurt, lime zest, and dill. Chill until ready to serve.
- In a shallow dish, mix together the flour, salt, and pepper. Dredge fish in the flour mixture.
- In a heavy skillet over medium heat, heat canola oil and 2 tablespoons of butter. Working in batches, fry fish until flesh is flaky and opaque, about 3–5 minutes per side, depending on the thickness of the fish. Remove and drain on paper towels.
- To assemble smørrebrød, spread 1/2 teaspoon of butter on each piece of bread. Add a leaf of lettuce and a fried fish fillet. Next add a generous spoonful of the yogurt-dill sauce and ¼-cup of shrimp. Garnish with a slice of lime.