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"Stjerneskud" with TEMPTY

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Ingredients

Tempty Fish-Style Filets

  • 4 TEMPTY Blocks

  • All-purpose flour for dredging

  • 1 egg, beaten (use 6 tbsp plant milk for vegan option)

  • Breadcrumbs (or panko) mixed with salt and black pepper

  • Butter and/or oil for frying

Dressing

  • 75 g Mayonnaise (use plant-based mayo for vegan option)

  • 50 g Ketchup

  • 1 tsp Worcestershire sauce (use vegan/anchovy-free version for vegan option)

  • 2 tsp Paprika

  • 2 tsp Fresh lemon juice

  • Salt and freshly ground black pepper, to taste

Topping & Garnish

  • Fresh asparagus, trimmed

  • Vegan caviar (Caviart)

  • Fresh dill

  • 1 Lemon, halved (plus extra for slicing)

  • Cucumber

  • Fresh tomato

  • Crisp lettuce leaves

Bread

  • 2 slices of white bread or sourdough

  • Butter for pan-frying (use plant-based butter for vegan option)

Steps

  1. Whisk the mayonnaise, ketchup, Worcestershire sauce, paprika, lemon juice, salt, and black pepper together in a small bowl until smooth. Set aside.

  2. Shape the Tempty block with your hands into two fish-style filet shapes.

  3. Set up a breading station: dredge the shaped Tempty in flour, dip completely in the beaten egg (or plant milk), and press firmly into the seasoned breadcrumbs until fully coated. Double breading is recommended for extra crispiness.

  4. Heat butter or oil in a skillet over medium-high heat. Fry the breaded Tempty fish-style filets for 3–4 minutes per side until deep golden brown and crispy. Set aside.

  5. In a separate pan, melt butter over medium heat. Add the trimmed asparagus and place the two lemon halves face-down in the pan. Sauté until the asparagus is tender and the cut sides of the lemons are nicely caramelized and lightly charred.

  6. Prepare the garnishes: slice the tomato into wedges. Slice the cucumber and extra lemon into 0.5 cm thick rounds, then make a single slit from the center to the edge so they can be twisted into decorative shapes.

  7. Add butter to a pan over medium heat and fry the bread slices until golden brown and crispy on both sides.

  8. Assemble the Stjerneskud on each slice of fried bread:
    - Layer dressing on bread

  • Layer fresh lettuce leaves on the bread.

  • Place a crispy Tempty fish-style filet on top.

  • Add the butter-sautéed asparagus.

  • Generously spoon over the dressing.

  • Top with a dollop of vegan caviar, tomato wedges, twisted cucumber, and lemon slices.

  • Finish with fresh sprigs of dill and serve with the caramelized lemon half on the side for squeezing.

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