Name: Stjerneskud
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Danish
Ingredients: 8 small skinless plaice fillets; 1 egg; 2 tbsp flour; 5 tbsp breadcrumbs; butter for frying; salt and pepper; ½ lemon; 4 slices of white bread; 200 g brown shrimp or small cold-water prawns; 8 green asparagus spears, blanched; 4 tbsp mayonnaise mixed with 1 tsp lemon juice and 1 tsp tomato purée; 4 tsp lumpfish roe or trout roe; a few leaves of butter lettuce; dill and lemon wedges

Ingredients

Fish

8 small skinless plaice fillets

1 egg

2 tbsp flour

5 tbsp breadcrumbs

butter for frying

salt and pepper

½ lemon

To assemble

4 slices of white bread

200 g brown shrimp or small cold-water prawns

8 green asparagus spears, blanched

4 tbsp mayonnaise mixed with 1 tsp lemon juice and 1 tsp tomato purée

4 tsp lumpfish roe or trout roe

a few leaves of butter lettuce

dill and lemon wedges

Method

Pat the plaice fillets dry and season with salt and pepper. Coat four fillets in flour, beaten egg and breadcrumbs.

Roll or fold the remaining four fillets, place them in a pan with a little water and a squeeze of lemon, cover and poach gently over low heat for 4–5 minutes.

Fry the breaded fillets in plenty of butter until golden, 2–3 minutes per side.

Toast the bread and butter it lightly. Top with lettuce leaves.

Place one fried and one steamed fillet on each slice. Pile on the prawns and garnish with asparagus, a spoonful of dressing and a little roe.

Serve with dill and a lemon wedge while the fried fish is still warm.

The story behind the dish

What makes stjerneskud distinctive is the combination of fried and steamed flatfish on white bread instead of rye. Its model was the French-inspired “Tout Paris”, which also combines steamed and fried fish with seafood.

There is a charming, often-told story about the name: when cosmonaut Yuri Gagarin visited Copenhagen in 1962, smørrebrød chef Ida Davidsen is said to have served him a lavishly topped open sandwich whose fish fillets resembled a rocket – hence the “shooting star”.

Enjoy it at Dansk Cottage

Stjerneskud is our dish for a special lunch after a day's sailing. In the cottage kitchen everything can easily be prepared side by side – and on the terrace the shooting star tastes twice as good.

The cottage kitchen · Discover Søby · Experience Ærø

Ingredients

Fish

To assemble

Method

The story behind the dish

Enjoy it at Dansk Cottage

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