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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.
Recipe

Slovenian Cottage Cheese

Sirovi Štruklj is one of the most characteristic dishes, known all over Slovenia. Štruklji are made from different kinds of dough and can have a wide range of fillings; they can also be baked or cooked, sweet or savory. Until the 1930’s they used to be prepared at holidays and festivities and to celebrate the end of major farm work. The most special kind of štruklji, especially during spring and summer, is prepared with tarragon filling. Other widely known varieties are those with cottage cheese filling, walnut, apple and poppy seed štruklji, along with many others.

Recipe

Cauliflower Croquettes

Meatballs of various types are an integral part of Romanian cuisine and the word chiftea (pl. chiftele) (pronounced /kif-te-a/ – /kif-te-le/) is clearly an indication of their Turkish origin, the word being a corruption of the Turkish kofte and related to the Middle Eastern kafta. In the Moldavian region of Romania they are also commonly known as parjoale (/pur-joa-le/) although these seem to be a little larger in size than the standard Romanian chiftea. Due to the preference for pork in the Romanian diet, these meatballs are most commonly composed of pork, perhaps in combination with some beef. Lamb chiftele are quite rare in Romanian cuisine. These cauliflower croquettes have a moist, light interior and, if cooked right, a crispy coating. Cauliflower is more usually pickled in Romanian or the whole florets are battered and fried.

Ingredients

  • 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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