Cut the vegetables. Roll the sole fillets and prick them down. Bake the mushrooms, garlic and onions and season to taste. Steam the sole rolls. Cook the mussels in a little water with mussel herbs. Take three quarters of the mussels out of their shells. Make a roux and dilute with mussel juice, white wine and fish stock. Add cream and coffee cream. Season with herbs and lemon juice. The sauce should no longer cook. Add to the sauce: ½ portion of the shrimps, the mussels without shell, the mushrooms and chopped parsley. On the dinner plate: the sole rolls covered with sauce, sprinkle with remaining shrimps, parsley, mussels in the shell, dill, lemon and fleurons (puff pastry baked in half moon shape).

Sole rolls "Ostendaise"

sole fillet mussels grey North Sea shrimps mushrooms fish fumet coffee cream normal cream white wine onions salmon (optional) mussel herbs
dill flour butter lemon juice parsley garlic nutmeg salt & pepper thyme puff pastry lemon
A Recipe Guide For The Amateur Chef Belgian Cuisine

Sole rolls

"Ostendaise"

Cut the vegetables. Roll the sole fillets and prick them down. Bake the mushrooms, garlic and onions and season to taste. Steam the sole rolls. Cook the mussels in a little water with mussel herbs. Take three quarters of the mussels out of their shells. Make a roux and dilute with mussel juice, white wine and fish stock. Add cream and coffee cream. Season with herbs and lemon juice. The sauce should no longer cook. Add to the sauce: ½ portion of the shrimps, the mussels without shell, the mushrooms and chopped parsley. On the dinner plate: the sole rolls covered with sauce, sprinkle with remaining shrimps, parsley, mussels in the shell, dill, lemon and fleurons (puff pastry baked in half moon shape).
sole fillet mussels grey North Sea shrimps mushrooms fish fumet coffee cream normal cream white wine onions salmon (optional) mussel herbs
dill flour butter lemon juice parsley garlic nutmeg salt & pepper thyme puff pastry lemon
a recipe guide for the amateur chef Belgian Cuisine