Sand dab sandwich with duxelles

An extraordinary taste sensation, perfect for a large banquet.

Sand dab sandwich with duxelles

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!




sand dab fillets



chestnut mushrooms



garlic, slivered



shallot, finely diced



glace de viande

Preparation method

  • Remove the stems of the mushrooms and slice the caps finely.
  • Sauté the finely sliced mushrooms in the olive oil with half of the sliced garlic and shallots until all the moisture evaporates.
  • Add the glace de viande and season with salt and pepper.
  • Transfer the duxelles to a piping bag with a smooth nozzle.
  • Place the sand dab fillets, bone side up, on a piece of kitchen film.
  • Squeeze a neat dot of the duxelles across the centre of the fillet.
  • Top with the other fillet, bone side down. We now have a sandwich. Season the outside with salt and pepper.
  • Place the sandwich in a vacuum bag and add a little olive oil. Vacuum seal.
  • Cook the sandwich sous vide or in a combi steamer until it reaches a core temperature of 52°C.

Serving suggestions

  • As an amuse-bouche, sliced into tranches on bruschette.
  • As a hot starter with aubergine caviar.
  • Serve with a clear ratatouille bouillon and caper berries.

Previous page