Stuffed fillet of sole
You are here:Recipes•Stuffed fillet of sole
PDF

Stuffed fillet of sole

Ingredients

  • 6 double fillets of sole
  • 170g brown shrimps
  • 30g roast pine nuts
  • 20g sage
  • 15 ml milk or cream
  • 60g fennel
  • 150g Cocovite scrambled egg mix
  • fish velouté
  • salt and pepper

Method

Finely chop the prawns, sage and fennel Mix with the Cocovite scrambled egg mix and the pine nuts. Season with salt and pepper. Open the fillets with the skin side up. Spoon the shrimp filling on top and fold closed. Steam for 10 minutes at 130°C combi. Serve with the velouté.

Our vision

What is our definition of entrepreneurship? And what are the values that we really prioritise?

More ...

Contact us

You can count on Cocovite, which includes our sales team, who is ready to lend a hand every step of the way.

More ...

Our certificates

To ensure a reliable supply of first-rate egg products, we meticulously monitor every stage of our production process.

More ...

Commercial representatives

Would you like to get in touch with one of our commercial reps directly?

More ...