Served with Dill Potatoes and Swedish Mustard Sauce
Perfectly pan-sear your fillets using this simple Scandinavian recipe. Covered in a crispy rye crust, this dish is light and pairs well with dill potatoes. Dip in some Swedish mustard sauce to add some tang, or sweeten with lingonberries.
I love using this recipe for thin, flatfish. Pan-searing fluke, flounder, or sole this way is a great way to highlight how tender these fish are; it will melt in your mouth!
For the Fish
- 4 flatfish fillets (flounder, fluke, sole etc)
- About ¾ cup rye flour
- 4 tbsp butter
Cover your fillets with the rye flour. You may have extra left over. Whatever flour doesn’t stick to the fish can be discarded. Put a pan on medium-high heat. Size up how many fillets you will be able to sear at once. You may need to do more than one shift, but only use 1 tbsp butter per each fillet. Once the pan is very hot, place your fillets on the butter. Each side will take about 3-5 mins, depending on your heat and the size of the fish. Be very careful when flipping the fish over; they will be very tender!
For the Potatoes
- 10-16 oz baby potatoes (1 small bag)
- 2 tbsp butter
- 2 tbsp dill
- Salt to taste (I like to use big sea salt flakes for this recipe)
Fill a large saucepan with water and bring to boil. Place the potatoes in the water and bring down to medium heat for about 20 minutes, or until your fork easily pokes into a spud. Drain the potatoes and mix with the butter, dill, and salt.
For the Sauce
- 1/4 cup light sour cream
- 1/4 cup mustard
- 1 tablespoon white wine
- 1/4 cup oil
- 1 tablespoon honey
- 1 tablespoon chopped dill
- pepper to taste
Mix all the sauce ingredients together in a small container or jar. You can save this in the fridge for about a week (unless the sour cream expiration date is sooner).