Sole Fillets in Saffron Sauce with Petrus Tripel and Bean Sprouts

Because of all the communication technology in our current lives, the world is getting smaller. So it is quite understandable that cuisine styles from all over the world influence our own cooking. Stir-frying is one of those oriental cooking techniques that almost everyone has mastered by now.  I’m quite convinced that almost every household in Belgium has its own wok. The advantage of the wok is that it sears the vegetables immediately so no vitamins or minerals are lost. A sole continues to be delicious and Belgian, and no fusion kitchen can top that. The Saffron in this dish is the link between East and West.

For 4 people:

8 sole fillets
1-pound bean sprouts
1 carrot, 1 green part of leek, 1 tomato
5 oz Petrus Tripel         
5 oz fish stock              
5 oz cream                  
5.25 oz butter                       
Nutmeg oil
Hazelnut oil
A pinch of saffron and cayenne pepper
Salt and pepper

How to prepare:
1. Fold the sole fillets in two, flatten lightly, coat in flour and fry in the hazelnut oil.
2. Heat the nutmeg oil in the wok. Stir fry the bean sprouts for 2 minutes. At the last moment, add the diced tomato. Season with salt and pepper.
3. For the sauce: reduce to a half the Petrus Tripel and fish stock, add the cream and reduce to a half again. Take off the heat and stir in the hard butter little by little. Season with salt and pepper, cayenne pepper and the saffron.
4. Arrange the sole fillets and bean sprouts on a plate and garnish with the “julienne” cut and deep fried leek and carrot.


Recipe by Stefaan Couttenye –
Restaurant ‘t Hommelhof – Watou
Source: “De Bierkeuken van ‘t Hommelhof”
Roularta Books –