Stjerneskud

Name: Stjerneskud
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: Serves 1
Cuisine: New Nordic
Ingredients: 1 tsp Worcestershire sauce; 2 plaice (or flounder) fillets, about 75 g each; 1 egg, beaten; 1 tbsp plain flour; Oil, for deep-frying; 20 g (1/3 cup) panko breadcrumbs; 1 plaice (or flounder) fillet, about 100 g; 75 ml dry white wine; 1 tsp butter; 60 g (¼ cup) mayonnaise; 1 slice of white bread, toasted; 1 tbsp black caviar (or other fish roe); 1 dill sprig; 8–10 small cooked prawns, peeled; Lime wedges, to serve; 60 ml (¼ cup) mayonnaise; 2 tsp tomato ketchup; 60 ml (¼ cup) dry white wine; ½ tsp paprika

Plaice, Fried & Steamed

Preparation info

Serves
1

Difficulty
Easy
Ready in
40 min

Appears in

Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

About

This traditional recipe for plaice (in two styles) on toasted bread has been served at Restaurant Schonnerman for many years. Locals and tourists have been enjoying lunches at this restaurant since 1877.

Ingredients

Thousand Island Dressing

60 ml (¼ cup) mayonnaise
2 tsp tomato ketchup

Europe
Denmark
Lunch
Fish course
Pescatarian
Nordic
Copenhagen

Method

Mix all the dressing ingredients together and season to taste.

For the fried plaice, season the fish, then dip in the flour, shaking off excess, then dip in the beaten egg and finally the panko breadcrumbs. Heat enough oil for deep-frying in a deep saucepan to 170°C (340°F).