Recipe for “Sole à l’Ostendaise”

Ingredients (for 4 people)

For the sole and seafood

• 4 sole fillets (fresh, preferably)
• 200 g of peeled grey shrimps (preferably Ostend grey shrimps)
• 150 g of mussels (cleaned and shelled)
• 150 g of cockles or clams (optional)
• 100 g of button mushrooms (fresh and sliced)
• 20 g of butter (for cooking the fillets)
• Salt and pepper (to taste)
• A dash of lemon juice

For the Ostend sauce

• 30 g of butter
• 1 shallot (finely chopped)
• 20 cl of dry white wine (like Chardonnay)
• 20 cl of fish stock (homemade or reconstituted from a cube)
• 10 cl of thick fresh cream
• 2 egg yolks
• 1 tablespoon of flour (for thickening)
• Salt and pepper (to taste)
• 1 tablespoon of fresh parsley (chopped)

Preparation (about 1h15)

1. Cooking the seafood

Cooking the mussels and cockles

• Place the mussels and cockles in a pan with a splash of white wine.
• Cook on high heat for 5 minutes, until they open.
• Remove the shells and set aside the meat. Filter the cooking juice and keep it aside.

Preparing the grey shrimps

• Since grey shrimps are already cooked, simply set them aside in a cool place for now.

2. Preparing the Ostend sauce

Preparing the base of the sauce

• In a pan, melt the butter over low heat.
• Add the chopped shallot and sauté for 2 to 3 minutes without browning.

Adding the liquids

• Pour the white wine and the fish stock into the pan.
• Let it reduce by half over medium heat (this takes about 10 minutes).

Thickening the sauce

• In a bowl, mix the flour with a little cold water to create a liquid paste.
• Pour this mixture into the sauce, stirring constantly to avoid lumps.

Adding the cream and egg yolks

• Remove the sauce from the heat, then add the fresh cream and egg yolks.
• Whisk quickly to bind the sauce without cooking the yolks.
• Put the sauce back on low heat (do not boil) to thicken it.
• Add salt, pepper, and a dash of lemon juice.

3. Cooking the sole fillets

Prepare the sole fillets

• Season the sole fillets with salt and pepper on both sides.
• Melt the butter in a frying pan over medium heat.

Cooking the fillets

• Cook the sole fillets for 2 to 3 minutes on each side, until they are lightly golden.
• Baste them regularly with the melted butter during cooking.
• Drizzle with a dash of lemon juice at the end.

4. Plating and serving

Assembling the dish

• Arrange the sole fillets on warm plates.
• Distribute the grey shrimps, mussels, cockles, and button mushrooms around the fillets.

Adding the sauce

• Pour the warm Ostend sauce over the sole fillets and seafood.
• Sprinkle with chopped fresh parsley for the final touch.

Tasting tips

Serve the Ostend sole with homemade mashed potatoes, rice, or steamed potatoes. For a perfect pairing, accompany this dish with a glass of dry white wine (like a Chardonnay) or a Belgian blonde beer.

Chef's tips

• For a more flavorful sauce: Add a spoonful of Liège syrup or mustard for a hint of sweetness.
• Beer instead of wine: You can replace white wine with Belgian blonde beer for a more robust flavor.
• Homemade fish stock: If possible, prepare a homemade fish stock using fish bones and heads for a richer taste.