Stjerneskud

Ingredients

• 4 pcs Rye Bread
• 45 g Butter
• 300 g Plaice Fillets
• 120 g Shrimp
• 3 pcs Eggs
• 60 g Flour
• 80 g Breadcrumbs
• 1 pcs Lemon
• 10 g Dill
• 10 g Chives
• 4 tbsp Mayonnaise
• 6 pcs Asparagus
• 0.75 tsp Black Pepper
• 2.5 tsp Salt
• 2 tbsp Vegetable Oil

Method

1. Bring a small saucepan of water to a gentle boil over medium heat, lower in {eggs}, and cook until the yolks are just set. Cool under cold water so they peel cleanly.
2. Finely chop {dill} and {chives}, cut {lemon} into wedges, peel and slice {eggs}, and trim {asparagus} if using.
3. Cook {asparagus} in salted simmering water over medium heat until bright green and just tender, then drain well and let the steam dry off so the topping stays neat.
4. Pat {plaice_fillets} dry so they crisp properly, then season with {salt} and {black_pepper}. Dredge in {flour}, coat with {eggs}, and cover with {breadcrumbs}.
5. Heat {vegetable_oil} and a little {butter} in a large skillet over medium heat. Fry {plaice_fillets} without crowding until deep golden and crisp on both sides and the flesh flakes easily, lowering the heat if the crumbs darken too fast.
6. Spread {butter} edge to edge over {rye_bread} so the bread stays resilient under the toppings.
7. Stir {mayonnaise} with a little {lemon}, {chives}, a pinch of {salt}, and {black_pepper} until bright and balanced.
8. Lay {plaice_fillets} over {rye_bread}, then arrange {shrimp}, {eggs}, and {asparagus} if using. Spoon on {mayonnaise}, finish with {dill}, extra {chives}, a squeeze of {lemon}, and a final pinch of {salt} for a fresh sharp lift.