Fiskefilet – How to make Danish Fish Fillet

Growing up on Møn we were spoiled with so many things.  We enjoyed the summers going to the sandy beaches, swimming in the ocean and having fresh fish for lunch. Our fish fillet recipe is just like the way my mom made it when growing up on Møn.

This fried fish fillet recipe is so easy, fast and very versatile.  The fish fillet turns out very crispy, which is the way I like. We enjoy the fish fillet with our favorite vegetables for dinner. Then the next day, we serve an open faced sandwich with the fish for lunch.  

 
See Karen Grete preparing the Danish Fish Fillet recipe
Ingredients:

  • 2 pieces of fresh fish fillets (halibut, tilapia, cod or other white fish fillet)
  • 1 egg, whipped
  • 1/2 cup milk
  • 1/2 cup flour
  • 1/2 cup bread crumbs
  • oil and butter for frying
  • salt and pepper
  • lemon slices
Instruction:
  1. Add salt to flour and breadcrumbs as well as pepper according to taste.
  2. Dip the fish fillets in milk, flour, whipped egg and finally in the breadcrumbs.
  3. Add oil and butter to the frying pan.   
  4. Add the fish fillets and fry them at medium heat. Fry the fillets for approx. 2-3 minutes on each side (according to the thickness of the fillets) and till golden brown. 
  5. Serve the fillets with remoulade sauce, lemon slices and capers.
 
Please see me making remoulade sauce 
in our a video.

Add your choice of vegetables and/or bread. We like to have summer potatoes and fresh asparagus. Season to taste with salt and pepper

We hope you enjoy our fish fillet recipe.  You will probably not have any leftovers.  Your picky eaters will be pleasantly surprised!  See our open faced sandwich with fish video too!

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/ 

*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)



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Smørrebrød Fiskfilet med remoulade – Fillets of Perch or Plaice (Flounder) Sandwich

Smørrebrød is an open-faced sandwich and starts with the base of buttered bread (usually ryebread) and is topped off, in an artful way, with varying ingredients which compliment each other.

Please share and like our video!

Ingredients:

For the Flounder Filet: 

  • 1 Perch or Flounder Filet  
  • 1 egg, lightly beaten 
  • plain bread crumbs 
  • salt and pepper 
  • extra virgin olive oil, for frying  

For the Smørrebrød:
  • 1 piece of fried fillet (warm or cold)
  • 1/2 cup of Danish remoulade
  • two slices of lemon
  • 1 slice of buttered rye bread
  • 4 pieces of shrimp
  • pieces of dill
  • 2 baby tomatoes or capers
  • salt and pepper to taste
Instructions:
  • First turn the fillet in a whipped egg, dip it in breadcrumbs and fry it in butter on the frying pan. 
  • Place the warm (or cold) fillet on a piece of buttered rye bread.
  • Add remoulade in the center of the fillet.
  • Place the shrimp on one side of the remoulade .
  • Add two twisted lemon slices across and over the remoulade .
  • Add baby tomatoes or capers on the fillet and next to the remoulade.
  • For both decoration and taste add several pieces of dill in between the slices of twisted lemon
It’s that easy! If you like a little salt and pepper, add to taste. It is a great sandwich for either lunch or dinner.  If need you desire to serve this as an appetizer, slice the bread into smaller pieces. This sandwich goes great with a Danish beer too.  
We usually set the table with a Royal Copenhagen plate, a fork, a knife and a glass for the beer. When we have a Danish celebration, we traditionally have Danish beer and schnapps with an open-faced sandwich and say Skål frequently!
We hope you enjoyed the video on how to make this Smørrebrød and recipe!If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!

 

 

 

Roast Beef, Remoulade & Fried Onions Open-Face Sandwich

When I was a child and my parents would have a lunch party, they would set up a smørrebrød table.  Often they served the Danish roast beef open-face sandwich with homemade Danish fried onions and Danish remoulade sauce. This classic sandwich was always a sure-fire crowd pleaser. It was and still is a completely delicious treat!

See Karen Grete preparing this delicious smørrebrød 
on our YouTube video


Below are a few ingredients to make an absolutely delicious sandwich.  


Ingredients:

  • 1 piece of rye bread
  • European style butter
  • 4 slices of roast beef
  • 1 to 2 tablespoons of homemade remoulade sauce
  • 1 dill pickle 
  • homemade Danish fried onions
  • parsley for garnish 

Before you get started to prepare the sandwich you will need to do a little prep work and make a couple of the toppings (pålæg).  You will need to prepare the Danish remoulade sauce and the Danish fried onions in advance. 

  1. When you are ready to make this smørrebrød, the first thing to do is butter a piece of dark Danish rye bread.
  2. Lay across the rye bread either 3 to 4 slices of roast beef.Depending on the size of the roast beef.
  3. Then, add a nice large spoonful of remoulade sauce on top of the roast beef. This rich mayonnaise remoulade sauce adds a delicious flavor to this sandwich.
  4. Next add on top of the remoulade a large spoonful of homemade Danish fried onions which gives the sandwich a perfect savory flavor.  
  5. Add a slice of pickle fanned out. 
  6. Finally for garnish add parsley on the side


 
It’s that easy! This sandwich goes great with enjoy with lager beer too.  We usually set the table with a Royal Copenhagen plate, a fork, a knife and a glass for the beer. 
 

Thumbs up for open-faced sandwiches!

Be sure to send me pictures of YOUR open-faced sandwiches.

xoxo,

Karen Grete and Heidi
Check out some of our other postings such as 



These recipes are perfect for the holiday season. Please let us know what you think!
Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!

Learn how to make Danish Rémoulade sauce. Our step-by-step guide to make this easy sauce.

Remoulade (reh-moo-lahd) is a classic French sauce. Remoulade sauce is found all over the world in many dishes such as in Louisiana, Germany and Scandinavian countries. There are as many versions of this rich mayonnaise base rémoulade as there are cooks who make it.

Remoulade sauce is a condiment meant to enhance flavorful dishes such seafood and meat dishes.  In Denmark, the rémoulade sauce is used on fish, hot dogs and on open-face sandwiches including roast beef sandwich.  Our version is a Danish family recipe that is simple to make from scratch.

Learning how to make a rémoulade sauce from scratch is a quick and easy process that results in endless variation possibilities. All remoulades are based on either oil or mayonnaise.  Some folks make it similar to a tartar sauce and use a yellow mustard for the distinct yellow color.  Other people use garlic, paprika and Cajun seasonings. However, alot of folks have their own “secret recipe” for this sauce. Because there are so many options feel free to play with the proportions to make it suit your taste! 

See Karen Grete preparing the Danish rémoulade sauce
on our YouTube video

Our YouTube video has a very simple recipe to make. Below is one more recipe for you to pick from too.  As we mentioned earlier that there are so many ways to make it taste good.

Main Ingredients:

  • 1 cup mayonnaise
  • 1 tablespoon whole grain mustard
  • 1 tablespoon of a white onion
  • 1 tablespoon parsley
  • 1 tablespoon of capers
  • dash of curry to taste

Below these ingredients are optional too

  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon finely chopped celery
  • 1 teaspoon paprika
  • 1/4 teaspoon fresh ground black pepper to taste

 Kitchen Utensils:

  • mixing bowl or electric mixer 
  • a whisk
  • cutting board
  • cutting knife
  • mixing spoon
Directions:
Mince onion, parsley and capers. Be careful not to mince too much which will make them too watery.
Place 1 cup of mayonnaise, 1 tbsp. of mustard, 1 tbsp. of fresh lemon juice, and 1 tsp. of Worcestershire sauce in a medium mixing bowl. Add the remaining ingredients and whisk everything together in the bowl.

Cover and chill 1 hour. Rémoulade sauce is better if left for a few hours to let the flavors meld. which will allow the flavors to blend and intensify.

Keep refrigerated. Will keep for several days in an airtight container in the refrigerator.

Be sure to check out our variety of Danish smorrebrod sandwiches both on our YouTube channel & Blog

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)


Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!