Open Faced Fish Sandwich

Fish Sandwich

• 2 slices rye bread (I prefer Danish rye bread, but it can be hard to find in the US, but many European bakeries offer it)
• 2 fillets of Plaice, can also use Fluke or Flounder
• 4 tbsp lemon mayonnaise — see recipe below
• 4 oz small shrimp — precooked and rinsed
• Slices of lemon and microgreens to garnish
• 3 eggs – whisked
• 4 oz flour
• 4 oz breadcrumbs
• 5 fluid oz light olive oil or one stick of butter

Lemon mayonnaise

• 5 egg yolks
• 13.5 fluid oz light olive oil (or the oil of your choice)
• Juice from 4 lemons

1. Add eggs, flour and breadcrumbs into three different bowls
2. Dip the fish into the flour, cover well, and shake off excess flour
3. Next dip the fish into the bowl with whisked eggs
4. Then dip the fish into the bowl with breadcrumbs, making sure the breadcrumbs cover the fish completely
5. Heat up a large heavy skillet to medium high heat
6. Add the oil or butter
7. Add the fish and cook until golden brown and crunchy on the outside. Note that the Plaice/Fluke or Flounder is a very thin fish and cooks very fast, so depending on how hot your pan is it should be no more than 2 minutes on each side
8. Gently remove from the skillet and onto a paper towel to absorb any excess oil
9. Assemble the sandwich in this order: Rye bread, fish, lemon mayonnaise, cooked shrimp and then garnish with sliced lemon and microgreens

1. Squeeze the juice from the lemons — removing all the seeds
2. Put the egg yolks into a food processer, turn it on and slowly add the oil and keep “blending” in the food processor until the mixture starts to thicken. Then add the lemon juice and continue to blend for 30 seconds or until the consistency is silky smooth mayonnaise