Recipes

Ingredients:

12 sole filets

12 prawns

1 l fish fond

1/2 l cream

5 dl Geuze Cuvée René

1 squash

1/2 kg carrots

2 shallots

2 leeks

1 clove of garlic

150 grams butter

2 tablespoons tomato puree

fresh dill

Preparation:

Shell the prawns. Roughly chop 1 carrot and the shallots. Fry the prawn shells in a pan, add the vegetables and the tomato puree and moisten with the fish fond. Allow to simmer for 30 minutes then pour it through a fine strainer, retaining the liquid. Add the Geuze and the heated cream. In the meantime slice the squash, carrots and leeks lengthwise and make strips of 1/2 cm wide by approximately 7 cm long. Boil the vegetables in salted boiling water, drain and then stir in a knob of butter. In the meantime roll up the sole filets and sprinkle them with a bit of Geuze. Steam in a steamer for 10 minutes. After 5 minutes add the prawns to the steamer and season with salt and pepper.

Presentation:

Make a bed of vegetable tagliatelle in a soup plate. Place the sole rolls around the edge of the plate. Top each sole roll with a prawn. Pour some sauce between the sole rolls and decorate with a few twigs of dill.