Seafood Belgium recipes

We present to you a few additional Belgium classics:

Traditional Belgian Recipes for Eel
Belgian Recipes for Mussels

The most celebrate fish of the North Sea. It has this delicate taste and does not like rich sauces. Sole is an expensive fish but I think it’s worth the money.

1 sole of 400 grams Per serving is a nice start

• Fry it in a big pan with cleared butter. I assume you know what cleared butter is.
• Add some pepper and salt.

Sauce
• Melt some butter with parsley and lime. Pour over the fish.

The dish is best served with boiled potatoes. It’s delicious. It’s simple.

Other versions

White wine sauce
From the pan that you used to fry the fish you can make a white wine sauce.

• Clean the pan a bit but keep the juice of the fish. It’s not a lot but enough.
• Heat the pan again and add a cup of wine.
• Boil it until only half is left.
• Add some cream and season the sauce with pepper, salt and eventually some dill.
• Take the pan of the cooker and add a bit on un melted butter.

When the butter is gone, you sauce is ready to be served.

Belgium recipes : Sole from Ostend
Ok, this one is a bit trickier! But it’s not difficult at all.

per serving
4 sole filets
50 gram of shrimps (preferably grey ones)
A bit of cream
White wine

• Roll the filets to a boll and stick them together with a tooth stick.
• Boil them in water and add some extra fish bouillon to the water.
• They will be ready in less then 10 minutes.
• Take the sole filets out of the water, add some white wine and boil it a bit more. Keep the fish apart for a while.
• Add some cream and make you sauce a bit ticker. I use ‘maizena’ but you can use what ever you want.
• Now you can add the shrips and put the fish back in the sauce.

You are now ready to serve it.

TIP: Best served with mashed or boiled potatoes.

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