SCHØNNEMANN, 2012
100 g plaice fillet
10 g shrimps
1 egg
Panko breadcrumbs
Flour
Lemons
Mayonnaise
Suggested drinks
Beer: Session IPA; Jacobsen Papaya
Pale Ale or Alefarm White Nights
Aquavit: Cask matured; Nordguld,
Schumachers Krondild.
Schønnemann Restaurant was one of the very first to upgrade the fried plaice from a heavily breaded, often very thin fillet of plaice to a more luxurious version.
They used fresh, thick fillets, whereas the industry standard had been very thin, often frozen fillets of plaice or a more inferior type of fish. They upgraded the breading to Japanese style panko crumbs and on top of this, they put a homemade mayonnaise and freshly peeled Greenlandic prawns plus fresh herbs.
If the plaice filets are large you can cut them in a triangular form. If they are small, you can fold them to make a thicker unit. Pat the fish dry, turn in flour, dip in egg, turn in panko breadcrumbs and pat lightly so the breading sticks.
Fry in oil at 180 degrees celsius until golden brown. Let the plaice fillet drip off on a paper towel and cool slightly before serving on buttered white bread.
