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Sole Ostend

sole ostend

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Sole Ostend
18th February, 2018

When you visit Belgium, there are several things you have to eat and they are Moule Frites, chocolates and Sole Ostend and wash it all down with copious amounts of great beer

You can use normal prawns but if you are able to get hold of the grey or brown shrimp then I’d highly recommend it as they are bursting with flavour


  • 4 fillets of sole
  • 100 mls lemon juice
  • 400 mls dry white wine
  • 1 bouquet garni
  • 200 mls single cream
  • 200g butter, cold and cubed
  • 1 kg mussels
  • 250g prawns or grey/brown shrimp
  • 1 egg yolk


    Preheat the oven to 180 C

    Arrange the sole fillets in a large buttered ovenproof dish and then season with salt and pepper and cover with 3/4 of the lemon juice and all the white wine. Add the bouquet garni and cover with a greased sheet of baking paper. You'll need to poach these for about 10 minutes until done. When cooked, remove from the oven and keep them warm

    In a sauce pan, add the mussels, a dash of water and pop a lid on. You'll need to cook these for about 5 minutes until they're cooked. Strain the mussels and reserve the cooking liquid. Pick out the mussels that have opened shells and discard those that haven't opened

    Now that the sole fillets are a bit firmer, carefully remove them from the ovenproof dish and then sieve the cooking liquid and reserve. Make sure the sole fillets are kept warm

    Add the reserved liquids from the fish and the mussels into a small pan, add the cream and bring it to a boil so that the sauce begins to thicken before reducing the heat to a simmer

    In another bowl, beat the egg yolk in the remainder of the lemon juice

    In the pan with the reserved liquids and cream, add in the cooked mussels and the prawns as well as the egg yolk mixture and give it a good stir for a minute or two. Remove the pan from the heat and then gradually whisk in the cubes of cold butter so it thickens further and emulsifies

    To serve, place the warm fillets of sole on hot plates and cover in the sauce