Shooting Star (Stjerneskud)
(2.5)
10.1K views • 11d ago
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A classic Danish dish featuring fried and steamed plaice served with a variety of accompaniments.
00:20:00 total
Serves 2
medium
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Ingredients
- plaice fillets - 2 (2 fillets, salted and sugared for 15 minutes)
- egg - 1 (for breading)
- wheat flour - watch the video to see (for breading)
- panko breadcrumbs - watch the video to see (for breading)
- neutral oil - watch the video to see (for frying)
- butter - watch the video to see (for frying)
- white asparagus - 6 (peeled and trimmed)
- green asparagus - 6 (trimmed)
- mayonnaise - 3 tablespoons (preferably thick)
- creme fraiche - 2 tablespoons (38%)
- lemon juice - 1 tablespoon (freshly squeezed)
- ketchup - 1 tablespoon (for dressing)
- sweet paprika - 1 teaspoon (for dressing)
- chili flakes - a pinch (to taste)
- lemon zest - watch the video to see (for garnish)
- salt - watch the video to see (to taste)
- pepper - watch the video to see (to taste)
- shrimp - watch the video to see (peeled for garnish)
- caviar - watch the video to see (for garnish)
- French bread - watch the video to see (for serving)
Instructions
- Prepare the Fish: Salt and sugar the plaice fillets for 15 minutes.
- Bread the Fish: Coat the plaice fillets in flour, dip in egg, and then coat with panko.
- Fry the Fish: Heat oil and butter in a pan and fry the breaded fish until golden and crispy.
- Prepare Asparagus: Steam the white and green asparagus together with the rolled plaice fillets in a steamer for 5-7 minutes.
- Make the Dressing: Mix mayonnaise, creme fraiche, lemon juice, ketchup, paprika, chili flakes, and lemon zest. Season with salt and pepper.
- Assemble the Dish: On a base of buttered French bread, layer the fried and steamed fish, asparagus, shrimp, and garnish with caviar and dill.
