Cut the fish fillets in two. Season with salt and pepper.

Bread the thicker halves the classic way: first in flour, then in beaten egg seasoned with salt and pepper, and finally in breadcrumbs.

Fry the breaded fish slices in a mixture of olive oil and butter over medium heat. 1–2 minutes on each side is more than enough, until golden. Remove to a plate.

Roll up the thinner halves for steaming, and secure them with a toothpick or trussing needle. Note: I made this recipe for 4 people, but one of them was gluten-free, so there were only 3 breaded and 5 steamed pieces of fish.

In a pot, bring scant 1/2 cup (1 dl) white wine and about 3/4 cup plus 1 tablespoon (2 dl) water to a boil.

Add the fish, and steam over low heat, covered, for 1 minute on each side, turning once. Remove from the steaming liquid to a plate. Once it has cooled a little, remove the toothpick or trussing needle. Handle it very carefully; the fish is fragile.

Hold the asparagus at both ends and snap it where it naturally breaks. You will use the part that remains near the tip. It is worth peeling this part with a vegetable peeler as well, so it is guaranteed not to be woody.

In a saucepan, bring salted water to a boil, and add 2 teaspoons lemon juice. Add the asparagus, and cook for 5 minutes.

Drain, and set aside.

In a bowl, mix together the sauce ingredients.

Assemble the stjerneskud on the plate where you will serve it. Place one slice of bread on the bottom. Toast the white bread if you are using it; if you are using rye bread, you do not need to toast it.

One or two lettuce leaves go on the bread. Pile the ingredients onto the lettuce leaf. You can put sauce on the bottom too; then comes the breaded fish, then the steamed fish, then the asparagus, the shrimp, sauce on top as well, and finally the garnishes. Assemble the sandwich however you like.