KRISTINE MARIE JENSEN, 1901 MILJA KRISTIANSEN, 1940S
100 g plaice fillet
1 egg
dried breadcrumbs
flour
lemons
sauce remoulade
For the 1940 version add
Mushrooms
Asparagus
Shrimps
Suggested drinks
Beer: Session IPA; Jacobsen Papaya Pale Ale or Alefarm White NightsAquavit: Clear caraway infused; Aalborg Taffel Aquavit
The recipe from 1901 calls for sauce remoulade as a garnish, but the smørrebrød in the photo has a garnish of shrimps, asparagus, and mushrooms inspired by a recipe from the 1940s.
Breaded, deep-fried fillet of plaice is one of the most popular pieces at Danish smørrebrød restaurants. This recipe is included out of historic interest in case you would like to experience ‘the taste of the old days’.
Drizzle the plaice fillet with salt and let it rest for 5 minutes. Then turn it in white flour, dip in whipped egg, and turn it in breadcrumbs, making sure to pat the fillet lightly so the batter sticks. Repeat the process to obtain a double battering.
Fry in oil at 180 degrees celsius until golden brown. Let the plaice fillet drain on a paper towel and cool slightly before serving.
