Stjerneskud — Fried & Steamed Plaice Fillets on Rye

Ingredients

• 4 small Plaice Fillets
• ½ cup all-purpose flour
• 1 egg, beaten
• 1 cup dry breadcrumbs
• 4 tbsp butter
• 2 slices dense rye bread
• 4 oz cooked shrimp
• ½ cup mayonnaise
• 2 tbsp lemon juice
• 2 tbsp salmon roe or capers
• 1 tbsp chopped dill
• Salt and black pepper

Method

1. Season two of the Plaice Fillets and coat them flour, egg, then breadcrumbs, pressing firmly. Leave the other two bare.
2. Steam the bare fillets over simmering water for 4–5 minutes, until just opaque and 145°F (63°C). Keep them warm and handle them gently; they are fragile.
3. Fry the breaded fillets in 3 tbsp of the butter over medium-high heat, 3 minutes per side, until crisp and deep gold.
4. Whisk the mayonnaise with the lemon juice and a pinch of salt into a loose dressing, then fold in half the shrimp.
5. Butter the rye and build each plate: one fried fillet, one steamed fillet, a wide ribbon of shrimp dressing, then the rest of the shrimp on top.
6. Finish with roe, dill, and pepper, and serve immediately — the whole appeal is hot-crisp against cold-creamy.