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Sea sole ‘Meunière’

Original French menu according Master Chef Peter Goossens.’Meunière’ actually means “lined with flowers’. But since their season just begins, the fish is garnished with fresh parsley.

Preparation time 30 minutes


  • 2 wild North sea tongues
  • 80 + 50 g butter
  • 4 tbsp parsley
  • 1/2 lemon
  • 500 g new potatoes
  • salt & pepper


Peel and wash the new potatoes. Cook al dente, put some butter and mix well.

Colour the butter over high heat until browned in a pan with nonstick. Put the fish in the pan and add some butter constant, so that the butter does not burn. Both sides of the fish color brown. Remove the fish from the pan and keep warm.

Put the pan back on the heat soles. Add a knob of butter until it sizzles. Remove the pan from the heat. Finely chop the parsley. Season to taste with salt, pepper, juice of half a lemon and parsley. Put the tongues in the pan.

Serve on heated decks with new potatoes and spoon the sauce over the fish. Tastes great with a glass of white wine or appropriate beer.

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