Trine Hahnemann’s quick Scandinavian lunch recipe of rye bread topped with lightly battered plaice, prawns and chervil dressing.
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.
Season the rye flour with a little salt and pepper, then coat the plaice fillets.
In a frying pan, melt the butter and fry the plaice fillets for 4 minutes on each side.
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.
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