kwak logodeus

Crunchy puff pastry with
lemon sole, mussels and
grey shrimps”


  • - 2 large lemon soles, filleted
  • - 150g peeled grey shrimps
  • - 2 dl fish stock
  • - ½ kg mussels (medium size)
  • - freshly ground pepper
  • - 12 white asparagus tips of 4 cm
  • - 1 coffee spoon blond roux
  • - 1 dl cream
  • - salt and pepper
  • - 2 egg yolks
  • - 100g butter
  • - 4 puff pastry cups


If filleting the fish and peeling the shrimps yourself, then let the bones and heads cook along in the heated fish stock for about 20 minutes.
Wash the mussels in cold water. Cook them under a lid with a bit of water and some freshly ground pepper until they have opened. Take the mussels out of their shell. You may add the mussel juice to the fish stock but bear in mind that it has a very distinct taste.
Clean the asparagus tips. Cook or steam them for about 6 to 8 minutes until ready.
Roll up the lemon sole fillets with the inside out finishing with the tail; this way, they will not unroll. Arrange them in a lightly buttered pan and pour over the boiling stock until the rolls are fully covered. Put a lid on the pan and let the fish stew in the cooking liquid for about 5 minutes. Take the rolls out and keep them warm.
Thicken the stock with the coffee spoon of roux, add a bit of white wine to taste. Let it reduce together with the cream and add salt and pepper. Melt the butter in a pan and whisk a mousseline sauce with the egg yolks and the melted butter. Season with salt and pepper.

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