Ingredients
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Dressing
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1/2 cup crème fraicheor substitute full-fat sour cream
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2 tbsp mayonnaise
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2 tbsp tomato puree
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2 tsp fresh lemon juice
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1/2 tsp sweet paprika
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dash of cayenne pepper
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to taste sea salt & fresh pepper
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Fish
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8 plaice filletsflounder is also an excellent substitute
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1/4 cup White Wine
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1/4 cup Water
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1 egg
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3/4 cup bread crumbs
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6 tbsp Vegetable Oil
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3 tbsp Butter
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sea salt & fresh pepper
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Toppings
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6 green asparagus
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4 ounces small shrimpboiled and peeled
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3 ounces bleak roe (Kalix löjrom)if unavailable substitute salmon, trout, or lumpfish roe
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1 lemoncut into slices or wedges
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fresh dill
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12 thin slices of cucumber
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Lettuce
Directions
The sandwich, nicknamed the “shooting star” was invented by Ida Davidsen – a famous Danish chef who owns a Smørrebrøds restaurant in the heart of Copenhagen. In 1960, she was inspired to make name this simple fish sandwich the Shooting Star after astonaut Yuri Gagarin visited Copenhagen.
A Stjerneskud is actually quite simple… sliced French bread filled with fried fish fillets with caviar, shrimps, asparagus, lemon, and a thousand island dressing. Yuri Gagrin loved it and we think you will too!!!
Preparation:
For the dressing:
- Whisk together the crème fraîche, mayonnaise, and tomato puree. Add remaining ingredients and whisk until thoroughly blended. Set aside.
For the steamed fish fillets:
- Preheat the oven to 350°F.
- Pat four of the fish fillets dry with paper towels. Season the fish fillets with salt and pepper, roll each fillet into a coil, and fasten with a toothpick. Place the fillets in a small oven-proof dish or sauté pan.
- Pour the white wine and water over them. Place in the oven and steam the fish fillets for about 10 to 15 minutes.
For the fried fish fillets:
- Combine bread crumbs, 1/2 teaspoon salt, and pepper to taste in a shallow bowl or pie plate. Pat the remaining 4 fish fillets dry with a paper towel. Season each fillet with salt and pepper. One at a time, dip fillets first in beaten egg and then in bread crumb mixture, pressing down to adhere coating. Set aside.
- Heat 3 tablespoons oil and 1½ tablespoon butter in a 12-inch skillet over medium-high heat. When the butter stops foaming, place 2 fillets in skillet and cook until browned and crisp, about 3 minutes. Flip and cook on the second side until the thickest part of the fillet easily separates into flakes when pierced with a paring knife, about 2 minutes. Transfer fillets to a heated platter. Wipeout the skillet and repeat with remaining oil, butter, and fish.
For the green asparagus:
- Heat ½ tablespoon each of olive oil and butter in a 10-inch skillet over medium heat. When the butter has melted, add half of the asparagus to the skillet with tips pointed in one direction; add remaining spears with tips pointed in opposite direction. Using tongs distribute spears in an even layer. Cover and cook until asparagus is bright green and still crisp, about 3 minutes.
- Uncover and increase heat to medium-high; season asparagus with salt and pepper. Cook until spears are tender and well browned along one side, about 3 minutes, using tongs to occasionally move spears from the center of pan to edge of pan to ensure all are browned.
Serve with buttered Danish rye bread. Top with lettuce, one fried and one steamed fish fillet, asparagus, dressing, dill, lemon slices/wedges, cucumber slices, the bleak roe, sea salt, and freshly ground black pepper to taste.
