Classic stjerneskud

Recipe for a classic stjerneskud – toasted white bread with crisp deep-fried plaice, steamed plaice, Thousand Island dressing and prawns.

Course Lunch, Main course

Cuisine Danish

Nøgleord Christmas lunch, fish fillet, Stjerneskud

Total Time 30

Servings people

Calories 785kcal

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.

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.

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.

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.