AI-generated
Stjerneskud — Danish fish sandwich with prawns and creamy sauce
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Source: https://recipheon.com/en/recipes/main-dishes/stjerneskud-danish-fish-sandwich-with-prawns-and-creamy-sauce
About this recipe
Stjerneskud is a Danish open sandwich with fish prepared two ways, prawns and a creamy sauce. On buttered toast with lettuce, place one crisp plaice fillet and one gently cooked in a little liquid. Add chilled prawns, white asparagus and a sauce of mayonnaise, sour cream, ketchup and dill. Thin fillets and brief cooking are key: the coating should be golden and the fish juicy. Prepare the cold toppings first so you can assemble all four portions quickly after frying.
Ingredients
Fish and coating
8 raw plaice fillets without skin or bones, about 80 g each — 640 g in total, about 5–8 mm thick
60 g all-purpose flour for coating; excess will be discarded
2 medium eggs for coating — about 100 g without shells; the unused portion will be discarded
100 g fine breadcrumbs; excess will be discarded
150 ml refined canola oil for frying, divided equally between two batches; most will remain in the skillet
100 ml water for gently cooking the fish; the liquid is not served
Sauce and seasoning
80 g full-fat mayonnaise
80 g sour cream, 18% fat
30 g tomato ketchup
20 ml lemon juice — 10 ml each for the sauce and cooking the fish
10 g fresh dill — 5 g each for the sauce and serving
3 g fine salt — 0.5 g for the sauce, 1 g for cooking the fish and 1.5 g for the coating
0.5 g ground black pepper — half each for the sauce and coating
Toast and toppings
4 slices white wheat bread, about 50 g each — 200 g in total
20 g soft butter for the toast
40 g lettuce leaves
160 g cooked, chilled prawns ready to eat cold, without sauce, heads or shells, weighed after draining
200 g cooked white asparagus in a water-based brine, weighed after draining
Steps
Turn the oven on to 200°C, top and bottom heat. Wash and dry the dill, finely chop half and reserve the remaining sprigs for serving. Mix the mayonnaise with the sour cream, ketchup, 10 ml lemon juice, chopped dill, 0.5 g salt and half the pepper. Cover the sauce and refrigerate until assembling the sandwiches.
Drain the prawns and asparagus thoroughly, then wash and carefully dry the lettuce. Halve long asparagus spears so they are easy to arrange on the toast. Keep the prawns, asparagus and sauce in the refrigerator until serving; choose prawns labeled ready to eat without further heating.
Gently pat the fillets dry with paper towels and feel them, checking that no bones remain. Set aside four similarly sized fillets for coating and the other four for gently cooking in liquid. Keep the fish in the refrigerator until further preparation.
On one plate, mix the flour with 1.5 g salt and the remaining pepper; beat the eggs on a second plate and put the breadcrumbs on a third. Coat four fillets in flour, shaking off excess, then in egg and breadcrumbs. Press the coating on lightly without tearing the thin fish and set the fillets aside in a single layer. Discard unused coating ingredients.
AI-generated Arrange the bread slices on a baking sheet and toast in the oven preheated to 200°C, top and bottom heat, for 6–8 minutes until the edges are lightly golden. Spread each toast with 5 g soft butter and arrange on four plates.
Heat half the oil in a large skillet over medium heat; a breadcrumb should start sizzling gently without darkening quickly. Fry two breaded fillets at a time for about 2–3 minutes per side until the coating is golden and the fish cooked through. Drain the fish briefly on paper towels, then place on a rack in a single layer without covering. After the first batch, remove burnt crumbs from the skillet, pour in the remaining half of the oil and fry the second pair. While the second pair fries, also prepare the fish in the next step.
In a wide saucepan, combine the water, the remaining 10 ml lemon juice and 1 g salt. Loosely fold the four fillets without breading in half, arrange in a single layer and bring the liquid to a gentle simmer. Cover and cook over low heat for about 5–6 minutes until the flesh turns opaque and flakes easily. Lift out with a wide spatula, let the liquid drain and proceed straight to assembling the sandwiches; drain off the liquid from the saucepan.
On each buttered toast, arrange a quarter of the lettuce, one breaded fillet and one pale fillet cooked in liquid. Divide the prawns, asparagus and all the sauce equally, putting the sauce mainly over the pale fish so it does not soften the crisp coating. Add the remaining dill and serve immediately while the fried fish is still warm.
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