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Club Sandwich "a la Nordic"
Serves 4
200 g (7 oz) Greenland halibut
1/2 l (16 fl. oz) beer
1 bunch of dill
Salt and white pepper
200 g (7 oz) prawns
3 cl (1 fl. oz) Pernod
10 g (0.35 oz) sugar
1 dl (3 fl. oz) red wine vinegar
10 g (0.35 oz) mild Dijon mustard
1 1/2 dl (5 fl. oz) sunflower oil
1 cucumber
2 tomatoes
1 yellow pepper
1 red pepper
1 Chinese radish
4 burger baps or similar
1 head of lettuce
Cut the halibut into fine strips and marinate it for 4 hours in the beer with 1/4 of the bunch of dill and 10 g (0.35 oz) salt.
Toast the prawns on the frying pan and flambé them in Pernod. Add salt and pepper.
Dill cream: Mix the sugar and 1 dl (3 fl. oz) red wine vinegar with the mild mustard and 1/2 of the bunch of dill. Add the sunflower oil whilst stirring gently. Season with salt and pepper.
Peel the cucumber along its length with a potato peeler to obtain long thin strips.
Blanch the tomatoes and peppers in boiling water for a couple of minutes and peel off the skin. Cut them in half and cut the flesh into fine slices.
Peel the Chinese radish and slice thinly.
Serving:
Warm the baps and cut them in half. Put the lettuce on the bottom, then the vegetables, the prawns and finally the halibut.
Spread the dill cream on top and complete with the top bap. If necessary use a cocktail stick to hold the burger together. Garnish with dill.
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