FISKEFILET: DANISH OPEN FACED FISH SANDWICH WITH A REMOULADE

Ingredients

Fiskefilet

• 1 pound flounder filets, cut into 8 filet pieces (that can fit onto one piece of rye bread)
• ¼ cup chickpea flour
• ¼ cup rolled oats, coarsely ground
• ¼ flaxseed, coarsely ground
• 3 tablespoons paprika
• 2 teaspoons salt
• 2 teaspoons freshly ground pepper
• 1 teaspoon cayenne pepper
• 1-2 eggs, beaten

Remoulade

• 1 cup low-fat Greek yogurt 1%
• 1 tablespoon mayonnaise
• 1 tablespoon mustard
• 2 handfuls chopped fresh parsley
• 4 cornichons (French pickles), very finely diced
• 3 tablespoons apple cider vinegar or lemon juice
• Salt and pepper to taste
• Optional Ingredients
• ½ cucumber (or 1 Persian cucumber)
• 2 tablespoons anchovy paste or finely chopped anchovies
• 2 handfuls finely chopped fresh tarragon
• ½ coarsely grated apple
• 1 coarsely grated carrot
• Capers
• 1 teaspoon sugar (coconut sugar)
• Spice like turmeric, cumin, paprika, cayenne

How to Make

Stage 1 - Create Your Remoulade

1. Combine all ingredients for the remoulade into a large bowl. Place in the fridge to let the flavors mingle together. The remoulade will only get better with time!

Stage 2 - Create Your "Dredging Workstation"

1. Grind and mix the chickpea flour, rolled oats, flaxseed and seasonings into a coarse meal that will coat the flounder for frying. Place into a shallow dish or bowl
2. In a separate bowl, beat the eggs and set next to the batter mix
3. Set the flounder filets next to the beaten egg bowl to have your "assembly line" to dredge and coat the filets

Stage 3 - Dredge Your Fiskefilet

1. Dip a filet in the egg batter and coat well. Pull out and let excess egg mixture drip prior to bringing to batter
2. Coat the filet thoroughly in batter and place onto another plate. Repeat for all filets

Stage 4 - Fry Your Fiskefilet

1. Add plenty of frying oil (we used coconut oil) to a large saucepan or skillet. Once the pan and oil are hot and bubble, place the filets into the pan and fry for at least 1 minute on each side. The goal is to fry each side until golden brown
2. Once golden brown, remove each filet and put on a plate with a paper towel to absorb the excess oil

Stage 5 - The Finished Product

1. Take a piece of rye bread (preferably Danish rugbrod and toasted), and coat with a layer of butter or mustard and a slice of lettuce. Place the filet on the lettuce with a hearty scoop of remoulade
2. Additional condiments or garnishes could include: tomatoes, lemon slices, capers, etc.