Crisp plaice au caviar - Sprödstekt kaviarspätta (retro)

CRISP PLAICE AU CAVIAR
Sprödstekt kaviarspätta

Now this recipe is a little special, because when someone says the word ”caviar” in Sweden, most of us immediately think of the tube of sugar-cured fish roe that we use to spread on sandwiches here, not that other fancy stuff. In fact, there’s even a TV commercial in Sweden about this poor guy who travels the world trying to make the Swedish tube caviar popular in other countries, like Japan, the USA and others. He always ends up with the comment: “It’s probably too Swedish for other people.” I’ve never liked it, but in cooking, like in this recipe, it sets the special flavour and makes it good. P.S. We do have fish roe that’s considered among the world’s best as well, the bleak roe from Kalix high up in the north of Sweden. :-D

4 servings

4 rather large whole plaice

or 1 large package frozen fillets of plaice
1 egg
dried breadcrumbs
salt, white pepper
2 tablespoons oil
2 tablespoons butter or margarine

Filling:

3 tablespoons smoke-cured Swedish caviar (maybe you can find it!)
2 tablespoons finely chopped dill
1 tablespoon thick cream

Decoration:

lemon wedges
dill sprigs

Rinse and wipe off the trimmed, filleted fish, or separate the only just thawed frozen fillets. Coat one side with beaten egg and rasping, flavoured with salt and pepper.

Mix the caviar with dill and some cream and divide this on half of the fillets. Put the others on top and press lightly, so that they stick together. Fry the fish until nice and brown in hot butter or margarine mixed with oil.

Decorate the fried fish with lemon wedges and bushy dill sprigs. Serve with boiled potatoes and broccoli, or some other boiled vegetable that you like.

Enjoy!

Bella