SOLE WITH NORTH SEA SHRIMPS AND LEMON
SOLE WITH NORTH SEA SHRIMPS AND LEMON
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STARTER4 PERS.
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timing1H30
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preparation time1H
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Cooking time30MIN
INGREDIENTS
LEMON PURÉE
10 lemons
5 oranges
LEMON BUTTER SHEETS
30g butter
70g lemon purée
Juice of half a lemon
Juice of half an orange
SOLE AND SHRIMPS
2 filleted soles,
approximately 700/800g each (8 fillets)
250g of unpeeled North Sea shrimps, pre-cooked
2L water
100g salt
BEURRE NOISETTE SAUCE
150g butter
ACCOMPANIMENTS
1 zucchini
20 white mushrooms
The juice of half a lemon
300g potato purée
RECIPE DEVELOPMENT
1 — LEMON PURÉE
Zest the oranges and lemons. Put all the zests in a pot with water and bring to a boil. When they are boiling, turn off the heat and strain. Repeat this process three times. The fourth time let the zests boil for 30 minutes before straining. Afterwards, blend the zests smooth with the juice of half a lemon and half an orange. Now press through a fine sieve.
2 — LEMON BUTTER SHEETS
Mix 70g of the lemon purée with 30g of soft butter. Apply a thin layer of the mixture on a sheet of butter paper. Freeze the sheet for at least 30 minutes.
3 — SOLE AND SHRIMPS
Dissolve the salt in the water to make a brine. Then let the sole marinate in the brine for 10 minutes. Afterwards steam the sole on 85°C for 8 minutes. Peel the shrimps and make sure you have approximately 10-15 shrimps per person.
4 — BEURRE NOISETTE SAUCE
Cut the butter into small cubes and melt in a pan. Turn up the heat until the butter starts to sputter. When the sputtering ends and the butter starts to foam slightly, reduce heat and keep stirring until the butter has a warm brown colour.
5 — ACCOMPANIMENTS
Cut the zucchini into bite-sized pieces and briefly blanch in boiling water. Cool down with ice water. Boil the mushrooms for 1 minute in some salty water with the lemon juice. Then, turn off the heat and let the mushrooms cool in the salty water. Before serving, sauté the vegetables with a piece of butter, salt and pepper. The purée can be warmed in a pot.
FINISHING & SERVING INSTRUCTIONS
Cut the butter sheets into decorative forms and place on a warm plate. Once the butter starts to soften, place the fish and the shrimps on your plate and dress the purée, zucchini bits and mushrooms around the sole. The beurre noisette can be drizzled over the fish tableside.
Krug Grande Cuvée
171ème Édition
The recipe focuses on lemon zests rather than juice, and as the zests are cooked several times, they become delicate while retaining fruity aromas, which combine wonderfully with the balance of Krug Grande Cuvée 171ème Édition. The freshness of the Champagne pairs perfectly with the lemon butter, while the elegant fish reflects its sophistication.
BERT MEEWIS
Slagmolen
A GLOBAL GASTRONOMIC ADVENTURE
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The Zest is yet to come. In 2023, we celebrate a beacon of generosity and vitality, and the first fruit to be elected Single Ingredient: the vibrant citrus called lemon.
