Sole with Kasteel Tripel - Vanhonsebrouck
Poach hop shoots in beer-infused liquid, serve with creamy sole and spinach purée—perfect for a flavorful春季限定美食体验。
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.vanhonsebrouck.be.
Ingredients
- 2x 33 cl Kasteel Tripel
- 12 sole fillets
- 500 ml water
- 200 g hop shoots
- 250 g baby spinach
- 4 eggs
- 2 egg yolks
- Bittercress or mouse-ear hawkweed
- 50 g cold butter
- 2 dl cream
- 1 lemon
- Lemon juice
- 1 clove of garlic
- Butter
- Nutmeg
- Pepper
- Salt
- Vinegar
More Like This
Mussels with Kasteel Tripel - Vanhonsebrouck
vanhonsebrouck.be
Fried cod with Kasteel Tripel - Vanhonsebrouck
vanhonsebrouck.be
Atlantic cod with Kasteel Tripel - Vanhonsebrouck
vanhonsebrouck.be
Dublin bay prawn hop shoots
four-magazine.com
Seabass filet with Kasteel Rouge - Vanhonsebrouck
vanhonsebrouck.be
Easy Pan Seared Petrale Sole with Cilantro Rice and Poached Carrots | Iron Horse Vineyards
ironhorsevineyards.com
Marinated salmon with Kasteel Rouge - Vanhonsebrouck
vanhonsebrouck.be
Spinach-stuffed Sole - Guiding Stars
guidingstars.com