Soles Ostend
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Ingredients
|
500 |
ml |
fish fumet |
|
2 |
tbsp |
roux |
|
1 |
|
egg yolk |
|
200 |
ml |
cream |
|
200 |
g |
mussels |
|
1 |
stalk |
celery |
|
4 |
|
soles, cleaned (weighing 400 g each) |
|
150 |
g |
brown shrimp, peeled |
|
|
|
salt and pepper |
Preparation method
- Bring the fish fumet to the boil and reduce to half.
- Bind the fish fumet with the roux and cook until the desired consistency.
- Pour the sauce through a fine-meshed sieve.
- Use the cream and egg yolks to make a liaison.
- Stir this through the fish fumet.
- Season to taste with salt and pepper.
- Roughly chop the celery.
- Steam the mussels with a little water, the celery, and pepper.
- Poach the sole for approximately seven minutes until done.
- Drain the fish and place on the plate.
- Arrange the mussels, brown shrimp, and sauce over the top.
Serving suggestions
- As a main dish with components of leeks and potatoes.
- As a main dish with components of carrot and asparagus.
- Variation tip: use oysters instead of mussels. This is the classic method: Sole Ostendaise.