- Arrange the ready-to-cook soles in a large greased oven dish
- Season with salt and pepper and cover with lemon juice and white wine
- Add the bouquet garni and cover with a greased sheet of kitchen paper
- Poach until done in a medium hot oven. Keep warm when cooked
- Meanwhile cook the mussels and remove them from their shells
- Remove the fish from the oven dish and sieved the cooking liquid from the oven dish
- Pour the sieved cooking liquid from the oven and the cooking liquid from the mussels into a small pan. Add the cream
- Bring to the boil and allow to thicken
- Beat the egg yolk in some lemon juice
- Add the mussels and shrimps and thicken further by adding the egg yolk
- Remove from the hob and stir in some knobs of ice-cold butter
- Arrange the warm soles on hot plates and cover in the sauce
- Serve with mashed potato.
During the imperial era, Vienna was completely in a spin over almonds. No wonder, since the Viennese pastry chefs were focussed on everything that made fine dishes taste even finer. And that definitely included almonds!
Cotechino with shrimp and lentils cream recipe from the European Young Chef Award 2017 was created by Davide Fiammenghi, representing East Lombary – European Region of Gastronomy 2017
Something which is not yet entirely proven for serious students of linguistics, but is readily apparent to Italophile Austrian gastronomes: the similarity, which is not just a linguistic one, between Austrian dumplings (“Nockerln”) and Italian gnocchi (pronounced: gnoki). In both countries, these small doughy treats are readily given a spicy twist. You would look for these semolina dumplings, the “Grieß-Gnocchi”, in the soup-bowls on the far side of the Brenner Pass, whereas in the world of Austrian soups you will come across them fairly frequently.
Mirabelle, the ‘golden fruit’, is known for being sweet and full of flavor. Have a look at this popular recipe and you’ll understand why French pastries are so famous.
All over the world, German cuisine is associated with traditional Bavarian dishes. Thinking about German food, who would not mention pretzels, sauerkraut, dumplings and of course, the home-made Spätzle noodles!
Malta’s Mdina is a uniquely gorgeous and historically important place. Explore it to step into the past.
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Bassano is a small and lovely town not far away from the city of Palladio, where a precious white plant grows up every spring, becoming the main protagonist during Easter – the asparagus. Eggs and Asparago Bianco di Bassano DOP represents one of the most typical dishes of the Veneto province. The dish is an example of a simple but tasty regional recipe and goes very well with white wines.
- 4 ready-to-cook soles
- 1 dl freshly squeezed lemon juice
- 4 dl dry white wine
- 1 bouquet garni
- 2 dl cream
- 200 g butter
- 2 kg mussels
- 500 g deshelled Flemish grey shrimps
- 1 egg yolks