📝 About This Recipe
The Stjerneskud is the undisputed king of Danish smørrebrød, a lavish 'Shooting Star' that elevates the humble sandwich into a gourmet seafood feast. This masterpiece features a dual-textured duo of plaice—one delicately steamed and the other golden-fried—perched atop buttered sourdough and crowned with a mountain of cold-water shrimp and ruby-red caviar. It is a celebration of the North Sea's bounty, balancing crispy, silky, creamy, and briny notes in every spectacular bite.
🥗 Ingredients
The Fish
- 8 pieces Plaice fillets (fresh, skinned and boneless)
- 1/2 cup Dry white wine (for steaming)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1/2 cup All-purpose flour (for dredging)
- 1 cup Panko breadcrumbs (for a modern, extra-crunchy crust)
- 1 Egg (beaten)
- 3 tablespoons Butter (for frying)
Dressing (Dressing til Stjerneskud)
- 1/2 cup Mayonnaise (high quality or homemade)
- 1/4 cup Crème fraîche (full fat)
- 1 tablespoon Tomato paste (for color and depth)
- 1/2 teaspoon Paprika (sweet or smoked)
- 1 tablespoon Fresh dill (finely chopped)
The Foundation and Toppings
- 4 slices White sourdough or Brioche (thickly cut)
- 2 tablespoons Salted butter (at room temperature)
- 200 grams Cold-water shrimp (peeled and drained)
- 4 teaspoons Lumpfish roe or Caviar (black or red)
- 8 spears Fresh white asparagus (canned or blanched fresh)
- 1 Lemon (cut into twists or wedges)
- 1/2 Cucumber (sliced into thin rounds)
👨🍳 Instructions
-
1
Begin by whisking together the mayonnaise, crème fraîche, tomato paste, paprika, and chopped dill in a small bowl. Season with salt and pepper to taste, then refrigerate to let the flavors meld.
-
2
Select 4 of the plaice fillets for steaming. Season them lightly with salt, then roll them up tightly from the wide end to the tail. Secure with a toothpick if necessary.
-
3
In a wide skillet, bring the white wine and a splash of water to a gentle simmer. Place the rolled fillets in the liquid, cover tightly, and steam for 5-6 minutes until opaque and flaky. Remove carefully and set aside.
-
4
Prepare three shallow bowls for the frying station: one with flour (seasoned with salt and pepper), one with the beaten egg, and one with panko breadcrumbs.
-
5
Pat the remaining 4 plaice fillets dry. Dredge each fillet in flour, dip into the egg, and then coat thoroughly with panko, pressing gently so the crumbs adhere.
-
6
Melt the butter in a large skillet over medium-high heat. Once the butter foams, fry the breaded fillets for 3 minutes per side until deeply golden and crispy. Drain on a paper towel.
-
7
Lightly toast the bread slices and spread a generous layer of salted butter on each while still warm.
-
8
Place a fried fillet diagonally across each slice of bread. This forms the 'body' of the shooting star.
-
9
Place a steamed fillet roll on top of the fried fillet, usually toward one end to create height.
-
10
Spoon a generous dollop of the dressing over the fish, allowing it to cascade down the sides.
-
11
Pile a handful of cold-water shrimp over the dressing and top with a teaspoon of roe.
-
12
Garnish with two asparagus spears, cucumber slices, a lemon twist, and a sprig of fresh dill. Serve immediately while the fried fish is still hot.
💡 Chef's Tips
Always use fresh, high-quality fish; frozen plaice can become watery when steamed. If you cannot find plaice, sole or flounder are excellent authentic substitutes. Ensure the frying butter is hot before adding the fish to prevent the breading from becoming greasy. Don't skip the butter on the bread; it acts as a moisture barrier to keep the bread from getting soggy from the fish and dressing. For the most authentic look, use small Nordic cold-water shrimp rather than large tiger prawns.
🍽️ Serving Suggestions
Pair with a crisp Danish Pilsner or a dry Riesling to cut through the richness of the fried fish and dressing. Serve with a chilled glass of Akvavit (Danish Schnapps) for a truly traditional experience. This is best enjoyed as a lavish lunch (Frokost) on a weekend afternoon. Keep extra dressing in a side bowl for those who want an extra creamy experience. Serve on a large, flat plate to accommodate the impressive height and 'tail' of the fish.