What is Stjerneskud?

Stjerneskud is a trendy Danish smørrebrød dish. It is also basically an open-faced sandwich like smørrebrød. It is made with various marine ingredients like- salt and fish—also a big pile of Danish rye bread with eggs, sauce, asparagus, etc. The “Ida Davidsen Sandwich” is now known as the “shooting star.” A famous Danish chef gave this nickname. When astronaut Yuri Gagarin first visited Copenhagen in 1960, the renowned chef considered naming this fish sandwich dish “Shooting Star” as a tribute to him. This Stjerneskud is a diet of straightforward methods. French bread sliced and stuffed with shrimps, caviar, asparagus, lemon, and various island dressings. Cosmonaut Yuri Gagarin loved it when he came to Copenhagen, and anyone is bound to love it for its extraordinary taste.

History of Stjerneskud

The history of Stjerneskud has broadly been disputed, ie. The true history of this dish is still unclear. However, there are two theories of the origin of this dish. This dish originally started its journey in 1962 at Restaurant Oscar Davidsen in Copenhagen. What is now the more popular “Ida Davidsen sandwich.”The Davidsen family invented the popular Danish recipe Smørrebrød in Denmark in the 1800s, which is now considered a popular dish all over Denmark. Stjerneskud is also known as the “shooting star.” It is believed that when the famous astronaut Yuri Gagarin first visited Copenhagen, Davidsen restaurant’s senior chef named this dish “Shooting Star” after being inspired by the astronaut.

Stjerneskud (Shooting Star) Recipe

Ingredients

For Stjerneskud Dressing:-

• 1/2 cup of Fraiche cream
• Mayonnaise
• Tomato sauce
• lemon juice
• Half tsp sweet pepper
• One pinch of cayenne pepper
• sea salt & pepper

For Fish

• Eight-piece fish fillets
• White Wine & water
• One egg
• bread crumbs
• Vegetable Oil

Sea salt and pepper

For toppings

• green asparagus
• Tiny shrimp
• lemon
• fresh dill
• Slices of cucumber
• Lettuce

Recipe

The First Step for the dressing:

First, make a smoothy by whisking Fraîche Cream, mayonnaise, and tomato sauce together. Now keep mixing this soft smoothy with lemon juice, half tsp sweet pepper, one pinch of cayenne pepper, and sea salt & pepper until it is thoroughly mixed and ready to give a fantastic taste. Now keep it aside until the next Step is prepared.

Second Step steamed fish fillets:

First, cook the four-piece fish fillets at 350°F. Now dry the fish with tissue or a paper towel. Next, rub the fish with salt and pepper. Now wrap the fish fillets in zinc paper and stick them with a toothpick. Now put the fillets in an oven-proof pan, pour water and white Wine, and let it boil for 10 to 15 minutes.

Third Step for fried fish fillets:

Take bread crumbs on a thin plate and mix them well with salt and pepper. Dry the remaining four remaining fish with a tissue or paper towel as before. Season the fillets with salt and pepper. Beat the egg in the ingredients. Dip each fillet in egg and coat with bread crumbs. Now keep it aside for the next Step.

Heat 2tsp butter with white oil in a wok over medium heat. When the butter stops foaming, add the two fillets to the pan. Keep flipping and frying with a light hand until it turns brown. Fry for about 2 minutes. This will allow the thickest part of the fillet to separate with a light blow of the knife. That is, it will be completely fried. Place the fillet in the hot pot and fry the next fillets similarly.

Fourth Step for toppings:

Heat the butter in a pan over medium heat with the olive oil, stirring until the butter melts. When the butter melts, add half the amount of green asparagus and keep frying. Then keep cooking by adding tiny shrimp, lemon, fresh dill, slices of cucumber, and lettuce. Cook green asparagus until green and crisp. It will take about 3 minutes to cook. Open the lid of the pan and increase the heat of the stove. Continue to cook the green asparagus and other ingredients well with salt and pepper—Cook for about 3 minutes. Keep stirring the elements with a thin spoon until they start to brown. Serve the dish with Danish rye bread. Spread butter on rye bread. Garnish with fresh lettuce, steamed fish fillet, season asparagus, dill, lemon, cucumber slices, salt, and black pepper as toppings, and serve happily.

Stjerneskud fresh fish and fishmonger

Stjerneskud requires fresh fish and seafood. But a supplier is required to supply this seafood or fresh fish. This supplier is called “fishmonger.”Naturally, the question may arise in mind, what is Fishmonger? A fishmonger is also called a fishwife. The women who supply sea fish are called Fishmongers or fishwives. From that period till today, this work has been carried out with respect and has a glorious history. These fishmongers are very skilled and proficient in their work. To master this trade, they use fish scalers, fillet & oyster knives, pin-bone pliers, and some protective hand gloves. In addition, they use a special knife to remove the fish eggs or Roe carefully.

Market of Fishmonger

You will want fresh fish to prepare your favorite recipe and have to go to the fishmongers market to get it. As soon as you enter, you will smell the fresh fish you expect. And the Fishmonger must know when and where this fish was harvested. The way to know the fresh fish is when the fish is bright and clear. The Fishmonger should adequately display the fish on his crushed ice to attract the fish. Then if the skin of the fish is good, the descale is correct, and the fish is clean, then you can bring that fish home.