Trine Hahnemann’s quick Scandinavian lunch recipe of rye bread topped with lightly battered plaice, prawns and chervil dressing. 


  • 20 leaves of chervil, finely shredded

  • 3 sprigs parsley, chopped

  • 1 tbsp lime juice

  • 200 ml full-fat creme fraiche

  • 40 g rye flour

  • 4 large plaice fillets

  • Knob of butter, for frying

  • 4 slices rye bread

  • 100 g mixed leaves

  • 100 g cooked prawns

  • 1 raw white asparagus, grated

  • 1 lime, cut into 4 wedges


  • 1.

    Combine the chervil, parsley and lime juice in a bowl, then fold in the crème fraiche. Season with salt and pepper, cover and put in the fridge to chill.

  • 2.

    Season the rye flour with a little salt and pepper, then coat the plaice fillets.

  • 3.

    In a frying pan, melt the butter and fry the plaice fillets for 4 minutes on each side.

  • 4.

    Arrange the slices of rye bread on a serving dish and top with salad leaves. Place a warm plaice fillet and some chervil dressing on each one. Top with the prawns, grated asparagus and a lime wedge. Serve immediately.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings