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Stjerneskud (Shooting Star)

12 fillets of plaice (or another flatfish)
6 slices of bread, toasted
6 leaves of lettuce
150 g fresh mushrooms in slices
120 g shrimp
50 g asparagus in small pieces
3 slices of smoked salmon
50 g caviar (imitations are OK!)
slices of cucumber and lemon
sauce hollandaise and Thousand Island dressing
wedges of tomato
small twigs of dill

Steam 6 of the fillets in water or white wine. Keep them warm. Bread the other 6 fillets (or use pre-breaded) and fry them in butter. Keep them warm. Place a slice of bread on 6 plates and cover the slices with lettuce. Place a steamed and a fried fillet on the bread and cover the steamed fillet with sauce hollandaise and the fried fillet with Thousand Island dressing. Fry the mush- room in oil and spread the mushroom slices at the fillets together with the asparagus and shrimp. Divide each slice of salmon in two and make a small cornet or roll of the slices, filled with caviar. Place each cornet or roll on top of the Stjerneskud. At last: Decorate with slices of cucumber and lemon and tomato wedges and dill twigs.

This recipe is in fact an appetizer, but for the most people it is impossible to eat anything after that meal! Enjoy it!

Yield: 4 to 6 Servings

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