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Celeriac-coated sole stuffed with foie gras and truffle

Based on a classic dish by former three-Michelin starred chef Cees Helder.

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Allergens and dietary requirements

  • Fish
  • Celery
  • Cow's milk
  • Lactose
  • Egg

Ingredients

200
g
sole fillet cut-offs
1
whole egg
100
ml
whipping cream
20
sole fillets
40
g
goose liver / foie gras d'oie
truffle
celeriac
clarified butter

Scale recipe

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