Homemade Shooting Star

Mayonnaise

• The most important thing when making mayonnaise is to ensure that the temperatures of the ingredients are as uniform as possible. Therefore, make sure to take things out of the fridge well in advance.
• I usually use an immersion blender and its accompanying blender cup.
• I always start by whisking the egg yolk with vinegar and mustard.
• When it foams a bit like an eggnog, you should add a little slowly.
• Continue adding oil while whisking vigorously, and the thicker it gets, the faster you can add the oil.
• You might not need to use all the oil.
• When it has the appropriate thickness, season it with salt, pepper, and lemon juice.
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• I typically take my prawns out of the fridge 20 minutes before they need to be cooked.
• Peel the prawns and save the shells. You can use them for a bisque or to make a shellfish oil that you can use for a shellfish mayo. Just place them in a bag and freeze them for a day when you need them.
• Pat them dry before cooking. This helps to avoid them being "boiled" instead of fried.
• Heat a pan on fairly high heat (on my stove that's 11 out of 14) and add the oil.
• Season the prawns with salt and pepper just before placing them on the pan.
• Cook them for 1 minute on one side, and give them 10-20 seconds on the other side.
• The prawns are now ready to serve.
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• Take the fish out of the bag and line them up. Sprinkle salt over them, turn them over and do it again.
• Let them rest with the salt for 20 minutes. This draws out unnecessary moisture from the flesh, making it firmer and juicier. I use this technique for almost all fish I prepare.
• After 20 minutes, rinse the fish under cold running water and dry them well. You can do this with a tea towel or kitchen paper.
• Now the fish needs to be breaded:
• Whisk eggs and place them on a plate.
• Pour flour onto a plate along with salt and pepper.
• Place your breadcrumbs/panko on a plate.
• Coat the fish in flour, then in the eggs.
• Finally, coat them in the panko/breadcrumb mixture and place them on a cutting board.
• Add plenty of butter to the pan and heat it over medium-high heat.
• When the butter has stopped foaming, carefully place the fish in the pan.
• The fillets should be fried for about 3-4 minutes on each side. If you poke a meat needle into the fish and it doesn't resist, it's done.
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• For my steaming, I previously used a steam oven, but I no longer own one. Therefore, I use this old technique, which works almost just as well:
• They were steamed in a pot with a lid.
• The fillets were gourmet salted for 20 minutes along with the other fillets.
• This draws moisture out of the fillets and makes them juicier.
• Then they are gently rinsed under running cold water and dried well.
• The pot was filled with 1/3 water and brought to a boil.
• The fish was then rolled and placed in a strainer, and the lid was placed on the pot.
• It was cooked for just under 4 minutes and was juicy and soft as butter afterward.
• Normally, I would place my green asparagus next to the fish in the strainer, but I accidentally put them in the boiling water, and they unfortunately boiled for too long - so they became soft.
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• Wash and dry the salad, tomatoes, and cucumbers.
• Cut everything into smaller slices.
• If you're like me and think that the '90s vegetable carvings of lemons and cucumbers were fantastic, then go ahead and experiment.
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• Place your sandwich/toast bread at the bottom of the plate and spread it with mayonnaise.
• Lay the salad leaves over and place your fish fillet, steamed fillet, and prawns on top.
• Optionally, add a little extra mayo and place the vegetables on top.
• The dish, as a shooting star always is, is an abundance of food.
• It's simply not possible to make the dish in smaller portions 🙂
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