Stjerneskud a “Shooting Star”
Stjerneskud or “Shooting Star” in English is a classic Danish Smørrebrød or open sandwich. It's loaded with goodies such as steam and fried plaice or flounder, a lovely sauce, asparagus and topped with bay shrimp and fish roe. Much more than just a sandwich, it's a meal in itself.
Ingredients
SAUCE
- 1/2 cup (1.25 dl) Cream fraiche.
- 1/2 cup (1.25 dl) Mayonnaise.
- 1 teaspoon (1 tsk) Tomato puree, See note 3.
- 1 teaspoon (1tsk) Chili sauce.
- White wine, as required.
- Salt and white pepper, to taste.
- Fresh lemon juice, to taste.
FISH
- 4 8 oz (225g) whole plaice fillets, skin off and checked for pin bones. See note 1.
- 1 large Egg.
- 1/2 cup (1.25 dl) Milk.
- 1/2 cup (1.25 dl) Flour.
- 1 cup bread crumbs or panko.
- Butter or fat of choice. See note 2.
- 1 Beer, for steaming fish.
- 1 large Shallots, minced.
- 1 bunch Fresh dill, divided.
- 8 Green and/or white asparagus, washed and trimmed.
FOR PLATING
- Cooked fish and asparagus along with the prepared sauce.
- Toasted bread
- Salad lettuce of choice.
- 8 oz. (225 g) Salad or bay shrimp, cooked and peeled. See note 4.
- 4 tbsp. Black and/or lumpfish roe.
- 8 Tomato wedges.
- 4 Lemon slices, for garnish.
- 4 Thin sliced cucumbers, for garnish.
- 4 large sprigs Fresh dill, for garnish
Instructions
SAUCE
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In a small bowl whisk together the cream fraiche, chili sauce, mayonnaise, tomato puree and chili sauce.
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Taste with salt, pepper and some lemon. Taste!
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If desired, dilute slightly with a little white wine (or water) to make it your desired consistency. Refrigerate the sauce and reserve for plating. See note 5.
FISH
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Divide the fillets along the spine to get 8 smaller fillets and check for pin bones. Salt and peppers.
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Whisk you egg and milk well.
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Now set up your dredging line by placing three shallow containers next to each other. Place your flour in the first container followed by milk and egg mixture in the second and then bread crumbs or panko in the third. Lastly have a large plate at the end to place the dredged fish on.
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Take each of the four large fillets and coat first with flour on both sides. Next dip the floured filet into the egg and milk mixture. Now, roll the fillet in the bread crumbs and coat well. Repeat this process to double coat the fillet and then place on plate. Repeat this for all four fillets. Once they are all battered, cover with plastic wrap and refrigerate until needed.
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Using the four smaller fillets, place a good pinch of fresh dill on fillet. Now roll down the length of the fillet, rolling the dill inside. Toothpicks can be inserted into the rolled fish if needed, but caution should be used to remember to remove the toothpick prior to serving.
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Using a saucepan of a size to allow for your steam basket, sauté mince shallot in a little butter until they soften. Next pour a beer into the pan and bring to a boil.
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Steam fish covered for 2 minutes, then place your asparagus in the steamer with the fish for an additional 3 minutes. Place the steamed fish and asparagus in a platter cover and reserve for plating. See note 6.
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Pan fry the remaining 4 large fillets in butter (or fat of choice) until golden brown turn and brown the other side. Remove the filet and allow them to drain on paper towels.
PLATING
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Toast and cool the 4 slices of your bead of choice. Try to have the slice slightly smaller than the fried fish.
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Optional: Butter toast prior to assembly.
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Place the toast on your serving plate.
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Next, place the lettuce on one end of the toast, letting the lettuce hang over the toast a bit.
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Now place your fried fillet on top of the bread and lettuce, with the small end of the fish covering the lettuce.
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Then, place the steamed rolled fillet on the large end of the fried fillet leaving room in front of the fillet to place the caviar.
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Place sauce, in a quantity of your liking, on top of the fillet just behind the rolled fillet. Optionally, you could serve sauce on the side.
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Place two asparagus crossed against the fish.
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Take 1/4 of the bay or salad shrimp and place on top of the sauce.
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Garnish with tomato wedges (or cherry tomatoes), lemon slice and cucumber.
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Now spoon on a teaspoon of each of the black and red fish roe in front of the steamed fish. If using just one color, increase to two teaspoons. Don't like fish roe, leave it off.
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10. Top with a good sprig or two of fresh dill.
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11. You’re ready to serve.
Recipe Notes
Please note that the servings can be changed by entering the amount you wish in the quantity indicator. However, the metric will not change.
- Should you live in an area where European plaice is unavailable, any flat fish should work. In Australia it appears the Western Australian flounder would be a good candidate for this recipe. In Europe, the European Plaice is your best choice. North America, flounder or sole will work great. Just think flat fish.
- Traditionally this would be fried using only butter, but fat is fat and if you prefer olive oil, corn or other oils please fill free.
- Tomato paste can be substituted, but it should be used sparingly. For 1 tsp of puree sub about a quarter tsp of paste, then thin paste with wine (or water) to make a tsp.
- Any small cooked bay or salad shrimp can be used here.
- The sauce can be made ahead. It can be kept in your refrigerator for 3 days.
- Conversely, steam fish for minutes 5-6 minutes, remove place on paper lined plate to drain and while the fish drains steam the asparagus 3 minutes.