Classic stjerneskud – the Danish ‘shooting star’ open sandwich – with crisp deep-fried and steamed plaice, prawns and the best Thousand Island dressing.
A stjerneskud served on butter-toasted bread – it is simply a classic you have to try.
It reminds me of summer, sunshine in Denmark, Christmas lunch with the family – so many good memories.
My stjerneskud is built from a panko-coated deep-fried plaice fillet, a white-wine steamed plaice fillet, shell-on prawns you peel yourself and my homemade Thousand Island dressing – a must on any stjerneskud.
Stjerneskud smørrebrød (open-faced sandwich) – a Danish classic
Most people have tasted a classic stjerneskud at some point – and if not, you owe it to yourself to do so.
This one is kept simple and classic – exactly how I prefer my stjerneskud.
If you like, you can also top it with roe of some kind – and even smoked salmon.
Personally I like it best kept simple – but do exactly as you prefer. Just don’t skip the dressing – you won’t regret it 🙂
Classic stjerneskud
Recipe for a classic stjerneskud – toasted white bread with crisp deep-fried plaice, steamed plaice, Thousand Island dressing and prawns.
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Ingredients
Deep-fried plaice
- 4 plaice fillets
- 100 ml plain flour
- 1-2 eggs, beaten
- 100 g panko breadcrumbs
- 1-2 l neutral-flavoured oil
- Salt
Steamed plaice fillet
- 4 small plaice fillets
- 100 ml white wine
- 1 shallot, finely chopped
- 1 tbsp butter
- Salt
To serve
- 4 slices white bread
- 50 g butter
- 200 g prawns, drained and/or peeled weight
- 1 portion Thousand Island dressing – click here for the recipe
- 8-12 fresh green asparagus spears
- 1 lemon, cut into wedges
- Salt and pepper
- Salad leaves and fresh dill (optional)
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Method
The green asparagus
- Cut off the asparagus tips and set them aside.*These are steamed with the fish for 2-3 minutes.
- Snap off the woody end of each spear, then shave the rest into thin ribbons. A vegetable peeler makes this easy.
- Put the ribbons in iced water while you prepare the rest of the dish.*Once the asparagus tips have been steamed, it is a good idea to drop them into iced water too, so they keep their bright green colour.
Steamed plaice fillet
- Check the plaice fillets for any bones or stray bits and remove them, then season with a little salt.
- Put the shallot, white wine and butter in an ovenproof dish.
- Make a shallow cut across the middle of each fillet, on the inner side, without cutting all the way through. Fold them in half and lay them in the dish with the shallot, white wine and butter.*Folding the fish makes the piece thicker, so you get a lovely, moist steamed fish.
- Cover the dish with foil and cook in a preheated conventional oven (top and bottom heat) at 180°C for about 6-8 minutes, depending on thickness.Add the asparagus tips when there are 2-3 minutes of the cooking time left.*Only put the dish in the oven once you have started deep-frying the other plaice fillets.
Deep-fried plaice fillet
- Heat the neutral-flavoured oil in a deep pan – if you have a deep-fat fryer, that works even better.The plaice fillets should be deep-fried at about 175°C.
- Pat the plaice fillets dry with kitchen paper and remove any bones or stray bits.If the fillets are very large, they can be cut in 2.
- Mix the plain flour with a little fine salt and turn the plaice fillets in it.
- Then dip them in the beaten egg and finally coat them in the panko breadcrumbs.
- Deep-fry the fillets until golden and crisp on both sides. Turn them once during frying.
- Let them rest on kitchen paper to drain before assembling the stjerneskud.
Assembly
- Melt the butter in a frying pan and fry the slices of bread until golden and crisp.You can also toast them in a toaster.
- Top the slices of bread with crisp salad leaves – place the steamed fish in one corner and lay the fried fish on top.
- Spoon a little dressing on top, pile the prawns onto it, and finish with the asparagus ribbons, steamed asparagus tips, fresh dill and lemon wedges.
- Season with salt and pepper before serving, and serve with extra Thousand Island dressing on the side.
Nutrition
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Hej sus.
Den er perfekt, lækker og enkel.
Jeg lærte den opskrift da jeg var i kokkelærer for mange år siden.
Kan ikke finde din opskrift på thousand island-dressing.?
Hej Sus
Den finder du her 🙂
https://gourministeriet.dk/hjemmelavet-thousand-island/
Warm wishes, Dianna
Fantastiskt, 10 poäng
Hej John
Tusind tak for din besked, hvor er det dejligt at høre:)
Ha en dejlig dag:)
Warm wishes, Dianna