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Fried and boiled plaice with white asparagus, shrimp and caviar. Recognised as a Danish, or more broadly a Scandinavian, speciality, the open-faced sandwiches from Restaurant Sankt Annæ (which has a Michelin Bin Gourmand) were definitely one of the culinary highlights in Copenhagen. Although the boiled plaice and shrimp combo got a little fishy at times, it was balanced out by the creamy tartar and a squeeze of lemon. The caviar was a nice addition which gave it an additional saltiness.
