- 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.
The Catalan Rabbit recipe of the European Young Chef Award 2017 was created and prepared by Pau Gabarró, representing Catalonia – European Region of Gastronomy 2016.
Mussels and ‘frites’ is a classic dish, famous throughout the world, and there’s nowhere better to experience it than in one of the many fishing villages and towns along the Flemish coast, where the Belgica mussels are brought to land. The clear waters of the North Sea give these mussels their unique flavour; they are fleshy and their shells are lighter than other mussels. An absolute classic available at every Flemish restaurant in the mussel season (from July until Autumn).
The winning mackerel recipe of the European Young Chef Award 2017 was innovated by Aisling Rock, representing Galway – West of Ireland, European Region of Gastronomy 2018.
The Viennese certainly did not invent the chocolate cake. The reputation of the Sachertorte outdoing any chocolate cake is owed to Eduard Sacher. The cook at the House of Metternich managed to make it famous as one of the best dishes of the Austrian cuisine.
The Marmorgugelhupf definitely presides over apple strudel, Powidlgolatschen (a glazed pastry with a plum jam filling) and all the other sweet dishes in the cake display of Austrian coffee houses.
Some of the most luxurious items in the world, from Rolls Royce to Rolex can trace their beginnings to Europe. Many of these brands have enticed shoppers for generations and show no signs of going out of style. From top-of-the-line automobiles to hand-crafted jewelry and every knick-knack in between, discover Europe’s finest products firsthand.
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Europe is a magical place. From ancient castles to picturesque waterfalls, much of the scenery looks like it could be straight out of a fairytale. In fact, much of Europe’s best literature, collections of short stories and iconic European fairytales are inspired by real places. Explore them for yourself to turn the stories of folklore into your reality.
In European creative cities, discover local, authentic life like you’ve never experienced it before.
The Designation Mantequilla de Soria covers the production and certification of butter obtained by pasteurizing cream from the milk of Friesian or Pardo-Alpina breeds of cow or cross-breeds between the two, and coming from dairy farms in the province of Soria. Protection covers the three traditional types: natural, salted and sweet.
This hearty soup, pronounced ‘looshcosh’ in Romanian, hails from Ardeal (a region of Transylvanian Romania) and probably comes from the Hungarian soup called lucskos kaposzta.
Rice of “Vinha d’Alho recipe from the European Young Chef Award 2018 was innovated by Beatriz Costa, representing Minho- European Region of Gastronomy 2016
- 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