Gastronomixs

Soles Ostend

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. 

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