Yellowtail Flounder Open-Faced Sandwich with Asparagus, Shrimp, and Caviar
Ingredients
Portions
4
Units
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4
yellowtail flounder fillets
breading
4
rye bread slices
12
asparagus spears
20
shrimps, peeled
100
ml
mayonnaise
1
lemon
caviar (red or black)
parsley
dill
No items found.
No items found.
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4
yellowtail flounder fillets
yellowtail flounder fillets
breading
breading
4
rye bread slices
rye bread slices
12
asparagus spears
asparagus spears
20
shrimps, peeled
shrimps, peeled
100
ml
mayonnaise
0.35
cup
mayonnaise
1
lemon
lemon
caviar (red or black)
caviar (red or black)
parsley
parsley
dill
dill
No items found.
No items found.
No items found.
Directions
- Bread the yellowtail flounder fillets.
- In a pan, cook the breaded flounder fillets until golden brown and cooked through.
- Blend the mayonnaise with juice from half the lemon and blend with chopped dill and parsley.
- While the flounder is cooking, blanch the asparagus spears until tender-crisp. Drain and set aside.
- Assemble the rye bread slices with mayonnaise, fresh parsley and dill. Place 3 asparagus spears on each slice, top with the breaded flounder, and then some mayonnaise and shrimps.
- Squeeze a bit of fresh lemon juice, and garnish with caviar.
- Sprinkle chopped parsley and dill over the sandwiches for added freshness.
- Serve the open-faced sandwiches with lemon slices on the side for an extra burst of citrus flavor.
