
Photo from pinterest.com
Stjerneskud, meaning "shooting star" in Danish, is a delicious and visually stunning open-faced sandwich that features a combination of fried and poached fish, shrimp, and rich dressings. This Danish classic is perfect for a special lunch or light dinner and showcases the beauty of fresh seafood, served on crisp buttered bread.
Ingredients
1 lb (450 g) plaice or sole fillets (divided into two: 0.5 lb/225 g for poaching, 0.5 lb/225 g for frying)
0.25 lb (115 g) cooked shrimp
4 slices white bread (toasted)
½ cup (120 ml) mayonnaise
1 tbsp capers
1 lemon, sliced
2 tbsp butter (for frying)
1 cup (240 ml) fish stock or water (for poaching)
1 tsp salt
Fresh dill and lettuce for garnish
Instructions
Poach the Fish: In a shallow pan, bring the fish stock or water to a gentle simmer. Add salt and carefully poach half of the fish fillets for 5-7 minutes, or until the fish turns opaque and flakes easily. Remove the poached fillets and set aside.
Fry the Remaining Fish: Heat the butter in a skillet over medium heat. Lightly season the remaining fish fillets with salt and fry them for 3-4 minutes per side, until golden and crispy.
Prepare the Sandwich: Toast the slices of bread and spread a thin layer of butter on top. Arrange a lettuce leaf on each slice, then place one fried fillet and one poached fillet on the bread.
Garnish: Top each sandwich with cooked shrimp, a dollop of mayonnaise, capers, and a lemon slice. Garnish with fresh dill for added flavor and visual appeal.
Serving
Stjerneskud is best served immediately, with a side of fresh lemon wedges. This dish is typically enjoyed with a fork and knife, alongside a cold beer or a glass of white wine.
Stjerneskud is a striking and delicious Danish open-faced sandwich that brings together the best of the sea in one bite. The combination of poached and fried fish, shrimp, and creamy mayonnaise on crispy bread creates a flavorful and satisfying meal that’s perfect for any occasion.