# Open Sandwich with Fried Fish and Prawns

Recipe by [Lucas Moreau](https://fridge.menu/en/u/lucasmoreau)

An open sandwich layering pan-fried and poached fish fillet, prawns, asparagus and a creamy sauce on buttered bread.

Servings: 4 · Cook 30 min · Fish

Contains: gluten, milk, eggs, fish and seafood

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Open Sandwich with Fried Fish and Prawns](https://image.fridge.menu/adaptations/3rp2ts2p/6fe7d3369efd1a02cab4949334e793c9a4dcec45bfc5273ba8f5bf1c8da496d9.jpg)

## Ingredients

- 8 pcs Turbot fillet
- 1 tbsp [Plain flour](https://fridge.menu/en/i/flour)
- 50 g [Breadcrumbs](https://fridge.menu/en/i/breadcrumbs)
- 1 pcs [Egg](https://fridge.menu/en/i/eggs)
- 1 tbsp [Butter](https://fridge.menu/en/i/butter) — for frying
- 1 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil) — for frying
- 50 ml [White wine](https://fridge.menu/en/i/white-wine)
- [Salt](https://fridge.menu/en/i/salt)
- [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground
- 100 g [Prawns](https://fridge.menu/en/i/shrimp)
- 100 g Lumpfish roe
- 4 pcs [White asparagus](https://fridge.menu/en/i/asparagus)
- 4 pcs [Green asparagus](https://fridge.menu/en/i/asparagus)
- 100 ml [Crème fraîche](https://fridge.menu/en/i/creme-fraiche) — 18% crème fraîche
- 2 tbsp [Mayonnaise](https://fridge.menu/en/i/mayonnaise)
- 2 tbsp [Tomato purée](https://fridge.menu/en/i/tomato-paste)
- 1 pcs [Lemon](https://fridge.menu/en/i/lemon) — 1 tbsp of juice
- 1 pinch [Paprika](https://fridge.menu/en/i/paprika)
- 1 pinch [Smoked paprika](https://fridge.menu/en/i/smoked-paprika)
- 2 pcs [Dill](https://fridge.menu/en/i/dill) — handfuls, for garnish

### to serve

- 4 pcs [Bread](https://fridge.menu/en/i/bread) — slices
- 4 pcs [Lettuce](https://fridge.menu/en/i/lettuce) — handfuls
- 12 pcs [Cucumber](https://fridge.menu/en/i/cucumber) — slices
- 1 pcs [Lemon](https://fridge.menu/en/i/lemon) — cut into wedges

## Steps

1. For the sauce, mix the crème fraîche, mayonnaise and tomato purée; season with salt, pepper, lemon juice and paprika. Add a pinch of smoked paprika if you like — it gives a nice flavour but can be left out.
2. Season half of the turbot fillets with salt and pepper and roll them up. Place in a greased ovenproof dish, pour over the white wine and cover with an ovenproof plate. Bake in an oven preheated to 175°C (fan) for about 10-15 minutes. (12 min)
3. Pat the remaining fillets dry with kitchen paper and coat in flour. Dip in beaten egg, then in breadcrumbs seasoned with salt and pepper. Fry the fillets in a pan in a mixture of butter and olive oil.
4. Peel the white asparagus with a peeler and trim the woody ends. Boil for 3 minutes in salted water with pepper and a wedge of lemon. (3 min)
5. Snap off the tips of the green asparagus. Heat a pan and melt butter until foaming. Quickly fry the green asparagus for 1-2 minutes, season with salt and freshly ground pepper. (2 min)
6. Cut both types of asparagus into bite-sized pieces.
7. Butter the bread slices and top with lettuce, the fried and poached fish fillets, prawns, asparagus, lumpfish roe, sauce, dill, lemon wedges and cucumber. Finish with a sprinkle of salt and freshly ground pepper.

## What was changed

We swapped the original fish roe for Lumpfish roe, since the local fishmonger doesn't carry it and this is the roe UK shoppers would use instead.

Published 2026-10-09

https://fridge.menu/en/r/fried-fish-and-shrimp-sandwich-3rp2ts2p

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