Celeriac-coated sole stuffed with goose liver and truffle

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

Celeriac-coated sole stuffed with goose liver and truffle

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




sole fillet cut-offs









sole fillets



goose liver / foie gras d'oie









clarified butter

Preparation method

  • First, prepare the farce. Ensure that all the ingredients are thoroughly chilled. Blend the sole cut-offs and the egg in a food processor. While blending, add the cream and season to taste with salt and pepper.
  • Season the sole fillets with salt and pepper.
  • Pipe a little of the sole farce on the goose liver and top off with the truffle shavings.
  • Pipe the sole farce on the sole fillet and smooth out with a pallet knife.
  • Place the goose liver upside down on the sole fillet.
  • Pipe some more sole farce on the other side of the goose liver and top off again with truffle shavings.
  • Pipe some farce on top of this and cover with the sole fillet.
  • Lightly brush on some sole farce again and top off with thin slices of celeriac.
  • Start by frying on the side with the celeriac in the clarified butter.
  • Then fry on the other side and bake in an oven at 120°C.
  • Cut into the desired size.

Serving suggestions

  • As an entremets or main dish with broad beans, onion compote, or veal jus.
  • As a main dish with components of different types of mushrooms.

Previous page