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Stuffed fillet of sole


  • 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


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.

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