Entree: Belgium – Belgian Coast – Ostend Sole (Pan-fried sole served with a buttery white wine and shrimp-infused sauce typical of the Belgian coast)
Serving Size: 4
Approximate Time
Prep
10 min
Cook
15 min
Total
25 min
Ingredients
- 4 sole fillets, approx. 6 oz (170 g) each (about 24 oz / 680 g total)
- 2 tbsp (30 ml) olive oil
- 3 tbsp (45 g) unsalted butter
- 2 tbsp (15 g) all-purpose flour
- 1 small shallot, finely minced
- 1/2 cup (120 ml) dry white wine
- 3/4 cup (180 ml) fish stock or low-sodium chicken stock
- 1/2 cup (120 ml) heavy cream
- 8 oz (225 g) small cooked shrimp, peeled and tails removed
- 2 tbsp (30 g) capers, drained
- 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped
- 1 lemon, zested and juiced
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (30 g) unsalted butter, extra for finishing (optional)
Instructions
1. Pat the sole fillets dry and season both sides lightly with salt and pepper. Lightly dust each fillet with 1 tbsp (8 g) flour, shaking off excess.
2. Heat olive oil and 3 tbsp (45 g) butter in a large skillet over medium-high heat. When foaming subsides, add fillets skin-side down if skin on, and cook 2–3 minutes per side until golden and just cooked through. Transfer to a warm plate and tent lightly with foil.
3. Reduce heat to medium, add the minced shallot to the pan and sauté 1–2 minutes until soft but not browned. Sprinkle remaining 1 tbsp (8 g) flour into the pan and stir to combine, cooking 30 seconds.
4. Deglaze with the white wine, scraping any browned bits, and reduce by half, about 2–3 minutes. Add fish stock and simmer 2–3 minutes to slightly thicken.
5. Stir in the heavy cream, cooked shrimp, capers, lemon zest, and lemon juice. Simmer gently 2 minutes to heat the shrimp through and meld flavors. Taste and adjust seasoning with salt and pepper.
6. Off the heat, whisk in the extra 2 tbsp (30 g) butter for a glossy finish and stir in chopped parsley.
7. To serve, spoon sauce onto plates and place a sole fillet atop each, spooning more shrimp sauce over the fish. Serve immediately with steamed new potatoes or crusty bread.
