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Baguette from Greenland
Serves 4
100 g (3.5 oz) Nori seaweed
200 g (7 oz) mayonnaise
320 g (11 oz) Greenland halibut fillets
1 dl (3 fl. oz) olive oil
Juice of 1 lemon
100 g (3.5 oz) olives without stones
2 red peppers
2 baguettes, both cut in half
320 g (11 oz) prawns
Salt and pepper
1/4 bunch of dill for garnish
Blanch the seaweed 3-4 times using new water each time. Mix it with the mayonnaise. Slice the Greenland halibut Carpaccio-style (i.e. wafer-thin slices).
Mix the olive oil, lemon juice, salt and pepper, and marinate the fish slices in this mixture. Chop the olives finely. Blanch the peppers, remove the skin and chop the flesh into small cubes.
Cut the baguettes along their length and butter all four halves with the mayonnaise.
Serving:
Place the fish in the sandwich and put it on a plate. Sprinkle with prawns, olives and peppers and garnish with dill.
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