Smørrebrød with Stjerneskud, Steamed and Breaded Plaice

Name: Smørrebrød with Stjerneskud, Steamed and Breaded Plaice
Prep time: 15 min
Total time: 20 min

June 27, 2012

Prep 15 min Total 20 min

Stjerneskud with Steamed and Breaded Plaice © kvalifood.com

Stjerneskud is one of the more ambitious smørrebrød and originates from the restaurant Ida Davidsen in Copenhagen, which has been serving it since the 1960s. What makes it distinctive is that the plaice is prepared two ways — steamed and breaded — on the same slice of bread, giving two completely different textures. The steamed fillet is soft and delicate, while the breaded one is crisp and golden. On top come hand-picked prawns and lumpfish roe, which add salty, maritime flavour. It all comes together with a lemon-dill cream that adds freshness. It takes some effort, but the result is an impressive plate that covers the full range of smørrebrød technique.

Stjerneskud assembly with steamed and breaded plaice © kvalifood.com

Ingredients

Yields 4 servings

Steamed plaice

2 plaice fillets
Salt
½ lemon, juice of
water, to taste

Breaded plaice

2 plaice fillets
2 tbsp flour
1 egg, beaten
4 tbsp breadcrumbs (panko or regular)
Salt
Pepper
Butter and oil, for frying

Lemon-dill cream

3 tbsp mayonnaise
2 tbsp crème fraîche
2 tbsp finely chopped dill
½ lemon, juice of
Grated lemon zest
Salt
White pepper

Assembly

4 slices white bread, lightly toasted
Butter, for the bread
150 g hand-picked prawns
4 tsp lumpfish roe (black or red)
Lettuce leaves
4 lemon slices
Fresh dill
Chervil

Directions

Steamed plaice

Season the fillets with salt and lemon juice. Steam them in a steamer insert or in a pan with a thin layer of water and a lid, for about 4–5 minutes until white and cooked through. Leave to cool slightly.

Breaded plaice

Season the fillets with salt and pepper. Coat first in flour, then in beaten egg, then in breadcrumbs. Fry in a mix of butter and oil over medium-high heat, about 3 minutes per side, until golden and crisp.

Lemon-dill cream

Mix together mayonnaise, crème fraîche, dill, lemon juice and lemon zest. Season with salt and white pepper.

Assembly

Butter the toasted bread. Place a lettuce leaf on top. Put the steamed fillet on one half and the breaded fillet on the other (with a small overlap in the middle). Spread lemon-dill cream over the steamed fillet. Arrange the prawns on top of the breaded fillet. Add a teaspoon of lumpfish roe on top. Garnish with a lemon slice, fresh dill and chervil.