Smörrebröd with fried fish, herb sauce and Wild Atlantic Prawns
For the herb sauce:
- 1 small bunch basil, leaves only
- 1 small bunch flat-leaf parsley, leaves only
- 1 small bunch tarragon, leaves only
- 120 g | 4 oz | 1/2 cup mayo
- 120 g | 4 oz | 1/2 cup plain yoghurt
- 2 tbsp lemon juice
- freshly ground black pepper
For the fish:
- 4 small skinless haddock or cod fillets, pin-boned
- 50 g | 1 3/4 oz | 1/3 cup cornflour
- 2 large eggs, lightly beaten
- 165 g | 6 oz | 1 cup polenta
- 75 ml | 2 1/2 fl oz | 1/3 cup sunflower oil
- 4 slices smörrebröd, rye bread
- 2 little gem lettuce, leaves separated
- 300 g | 11 oz | 2 cups frozen cooked prawns, thawed
- lime wedges, to garnish
- For the herb sauce: Blanch the herbs in a large saucepan of boiling water for 10 seconds. Drain and refresh immediately in iced water.
- Drain the herbs and combine with the mayonnaise, yoghurt, lemon juice, and a little salt in a food processor. Blend on high until smooth. Adjust seasoning to taste, cover, and chill until needed.
- For the fish: Pat the fillets dry with kitchen paper and season generously with salt and pepper.
- Place the cornflour, eggs, and polenta in separate, shallow dishes, seasoning each with salt and pepper. Dust the fish with cornflour, shake off the excess, and then dip in beaten egg. Let the excess drip off before dredging in polenta. Shake off the excess again and arrange on a plate.
- Heat the oil in a large saute pan set over a moderate. Once it starts to shimmer, carefully place the fish fillets in the oil and shallow-fry for 4-5 minutes, turning once, until golden-brown. Remove from the pan and drain on kitchen paper.
- To assemble: Spread the slices of rye bread with a little of the herb sauce. Top with some lettuce leaves and then the fried fish. Spoon more herb sauce on top and garnish with prawns and a lime wedge.