See Ingredients

Ostend Sole

  1. Arrange the ready-to-cook soles in a large greased oven dish
  2. Season with salt and pepper and cover with lemon juice and white wine
  3. Add the bouquet garni and cover with a greased sheet of kitchen paper
  4. Poach until done in a medium hot oven. Keep warm when cooked
  5. Meanwhile cook the mussels and remove them from their shells
  6. Remove the fish from the oven dish and sieved the cooking liquid from the oven dish
  7. Pour the sieved cooking liquid from the oven and the cooking liquid from the mussels into a small pan. Add the cream
  8. Bring to the boil and allow to thicken
  9. Beat the egg yolk in some lemon juice
  10. Add the mussels and shrimps and thicken further by adding the egg yolk
  11. Remove from the hob and stir in some knobs of ice-cold butter
  12. Arrange the warm soles on hot plates and cover in the sauce
  13. Serve with mashed potato.

Wachau Apricot Dumplings

The apricot dumpling, or Marillenknödel, is emblematic for the Wachau region. And it is also a clear illustration of how the Austrian people are open to other cultures. This delicacy combines what is originally a Chinese fruit (the apricot) with a plant from Polynesia (sugar) and an Upper Austrian idea for preparing food (the dumpling). Moreover, the EU certification of controlled origin “Wachauer Marille g.U.” guarantees that these fruits belong to the best of their species.


Eel in Green Herb Sauce

Paling in’t groen or eel in green sauce is a traditional Flemish dish of international renown.The dish developed as many fisherman caught eels in the Scheldt River, with folklore stating that the dish should be prepared with whatever fresh herbs were found on the riverside e.g. parsley, mint, spinach, sorrel and watercress.To many connoisseurs, the sauce is what makes this dish unique. Consisting mainly of the popular leafy green herb chervil as well as sorrel, it is important that these ingredients are added at the last moment of cooking so that sauce retains a bright green color and the flavor is strong and fresh. The fish itself is white and meaty, with a pronounced flavor.


  • 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

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