Danish · appetizer

Stjerneskud (Shooting Star)

Name: Stjerneskud (Shooting Star)
Prep time: 30 min
Total time: 30 min
Cuisine: Danish
Ingredients: white sandwich bread — 120 g; butter — 40 g; flounder fillets — 480 g; all-purpose flour — 40 g; egg — 100 g; bread crumbs — 80 g; oil — 460 g; dry white wine — 200 g; shrimp — 200 g; heavy cream — 150 g; mayonnaise — 80 g; lumpfish roe — 50 g; green asparagus — 150 g; lemon — 100 g; dill sprigs — 10 g; salt — 5 g

Stjerneskud (Shooting Star) reads richness 5.7, citrus 5.6 and sourness 5.1 on Palate's 0–10 flavor X-ray — a Danish appetizer, about 30 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 5.2 / 10
Sweet & Fruity — 5.0 / 10
Sour & Bright — 7.1 / 10
Bitter & Earthy — 1.4 / 10
Rich & Fat — 5.8 / 10
Aromatic & Spice — 2.9 / 10

The measured notes (of 18)

Richness 5.7 · Citrus 5.6 · Sourness 5.1 · Fruity 4.6 · Umami 4.3 · Salinity 3.9 · Marine & Briny 3.5 · Herbaceous 2.7 · Funk & Ferment 1.9 · Floral 1.6 · Sweetness 1.4 · Earthy 1.3 · Bitterness 0.9 · Nutty 0.5

What's in it (16)

white sandwich bread — 120 g
butter — 40 g
flounder fillets — 480 g
all-purpose flour — 40 g
egg — 100 g
bread crumbs — 80 g
oil — 460 g
dry white wine — 200 g
shrimp — 200 g
heavy cream — 150 g
mayonnaise — 80 g
lumpfish roe — 50 g
green asparagus — 150 g
lemon — 100 g
dill sprigs — 10 g
salt — 5 g

Time & effort: about 30 min · effort: involved

Nutrition (per 100 g, engine-estimated): 160.8 kcal, 7.2 g protein, 10 g fat, 8.7 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

Fold two of the plaice fillets in half skinned-side in, lay them in a wide pan with the white wine and enough water to just cover, and poach at a bare shiver — never a bubble — for 6 minutes, until they are opaque and lift cleanly. Drain them on a cloth.
Season the other two fillets, then dredge them in flour, dip them in beaten egg and press them into the breadcrumbs, coating them completely.
Heat the oil to 180°C in a deep pan and fry the crumbed fillets for about 4 minutes, turning once, until they are deep gold and crisp. Drain on paper.
One poached fillet and one fried fillet per plate is the entire point of a stjerneskud: it is a smørrebrød built on a contrast of two cookings of the same fish, and a version with two fried fillets is simply a fried fish sandwich.
Blanch the asparagus in boiling salted water for 3 minutes, until bright green and just yielding, then refresh in cold water.
Fold the whipped cream into the mayonnaise to make a light dressing that will hold its shape on a spoon.
Toast the bread lightly and butter it generously right to the edges. Butter on smørrebrød is structural, not seasoning — it waterproofs the bread against everything wet that lands on it.
Lay the poached fillet down one side of each slice and the fried fillet down the other. Pile the shrimp along the join, spoon the cream dressing over them, and crown it with the roe. Lay the asparagus alongside, tuck in the dill and add a lemon wedge. Eat it with a knife and fork, immediately, while the fried side is still crisp.

Dishes with a similar flavor shape

Tuna Nicoise Salad with Parmesan — French
Sole Meunière — French
Crispy Halloumi Grain Bowls with Lemony Farro — Greek
Crispy Skin Salmon with Lemon Butter — American
Lemon Herb Seared Scallops with Orzo — Mediterranean

Keep reading: what richness, citrus, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.