Stjerneskud, or shooting star, is a classic Danish open-faced sandwich. The kind you would see at most lunch restaurants or cafés in Denmark. A stjerneskud is white bread, with a piece of fried and poached fish and cold-water shrimps.
- 2 fried petrale sole filets
- 2 poached petrale sole filets*
- a handful cold-water shrimps
- 6 aspagus (I used Reese asparagus spears)
- thousand Island dressing (homemade or store bought)
- caviar (I used salmon roe)
- 1 lemon
- butter lettuce (I forgot to buy that)
- white wine
- lemon juice
- white pepper
Preheat the oven to 400℉ (200℃).
Season the fillets with salt and white pepper. Roll up the filets and place them in an ovenproof dish with white wine and lemon juice. Cover the dish with aluminum foil. Poach the fish for 7-8 minutes. (If you poach the fish on the stove and start with barely simmering liquid, poach the fish for 5-6 minutes.)
Toast the bread.
Arrange lettuce, fish fillets, dressing, shrimps, caviar, dill and place the slice of lemon on top.
Enjoy with a cold beer, cold white wine or a cold lemonade.