Baked Cherry Tomatoes:
Rinse the tomatoes and cut them in halves.
Place them in an ovenproof dish.
Mix them with a little olive oil and season with salt and pepper.
Bake the tomatoes at 100 degrees Celsius (212 degrees Fahrenheit) for 2 hours, until they are soft and slightly wrinkled on the surface.
Remove the tomatoes from the oven and let them cool.
Fried and Steamed Fish Fillet:
Remove the plaice fillets from the refrigerator 30 minutes before you need to use them.
Sprinkle salt over the fish and let it sit at room temperature.
Rinse and dry the fish - it is now ready to use.
Beat the egg with a fork in a deep plate.
Pour panko, seasoned with salt and pepper, onto a flat plate.
Dip two of the fillets first in egg, then in panko.
Heat a pan with butter.
Fry the fish fillets in butter in the pan until they are golden and crispy.
Roll the remaining two fish fillets around the cold-smoked salmon.
Steam the rolled fish fillets in lightly salted water until they are just cooked through.
Lemon Caviar:
Pour neutral-tasting oil into a bowl and place it in the freezer for at least 30 minutes until the oil is ice-cold.
Dissolve agar-agar in lemon juice. It needs to rest there for about 10 minutes.
Pour the mixture into a small pot.
Heat the liquid to between 95-100 degrees Celsius (203-212 degrees Fahrenheit), stirring constantly. Keep stirring until all the agar-agar is dissolved.
Remove the pot from the heat.
Let the liquid cool to between 50-55 degrees Celsius (122-131 degrees Fahrenheit). It must not get cooler than 50 degrees.
Take the bowl with the ice-cold oil out of the freezer.
Drop the liquid carefully into the cold oil - this must be done gently.
The cold oil causes the agar-agar to solidify quickly, forming the caviar at the bottom of the oil as small pearls.
Fill a bowl with tap water.
When you have the amount of caviar you want, place them in a sieve and rinse with tap water.
Let them drain, and they are ready to serve.
Plating the Stjerneskud:
Toast the rye bread and place it on two large plates.
Break off the woody end of the green asparagus and steam them in lightly salted water for 2-3 minutes. Pour cold water over them afterward to retain their crispness and beautiful green color.
Rinse and dry the salad leaves and fresh dill.
Arrange salad leaves, fried and steamed fish, asparagus,
pickled red onions, baked tomatoes, shrimp, dill, and lemon caviar on the bread.
Serve immediately!
