½ slice of rye bread with butter
1 plaice fillet
1 tbsp remoulade
1 whole choice asparagus
½ slice smoked salmon
½ tsp Cavi-Art^® (seaweed-caviar)
4 shelled shrimps from Greenland
1 lemon boat finely chopped parsley

Place the fried plaice fillet on the bread. Place the remoulade along the fish, and garnish with shrimps, smoked salmon, seaweed-caviar, asparagus dipped in chopped parsley and lemon - as shown in the picture.

Fried Plaice

Bread the plaice fillet in three turns in the following order: flour, egg and breadcrumbs; remember to beat it well, so the breading stays on. Fry the plaice fillet in oil / deep fat or butter, until it's goldenbrown and crispy. Let it drip off on a piece of kitchenroll.