"Plaice is the fish the Danes usually prepare in this
manner, but flounder is an excellent American
substitute. Danish shrimp are the 1" variety similar
to U.S. West Coast shrimp. Choose the smallest fresh
shrimp available." Rince the fish in cold water and
pat dry with paper towels. Salt lightly, dip in flour
and shake off excess. Spread the bread crumbs on wax
paper. In a mixing bowl beat the eggs together with 2
tablespoons of water, then dip each fillet into the
egg mixture and coat each side thoroughly with the
bread crumbs. Let them rest for at least 10 minutes
before cooking. Heat 2 tablespoons of butter and 2
tablespoons of oil in a heavy 10-12" skillet over
moderate heat. Add the shrimp and toss them in the
butter for 2 to 3 minutes until well coated. Place a
line of the shrimp down the center of each fillet.
Melt the remaining butter over low heat until it turns
a rich, nutty brown, pour over the fish fillets and
garnish with lemon wedges. If you prefer, serve with a
parsley sauce (see recipe) in place of the shrimp and
brown butter.
