Bless your sole

(For 1 portion) 

• 1 sole 
• 1 smoked oyster 
• samphire 
• BlinQ Blossom 
• Yka Leaves 
• Limon Cress

• Smoke the sole slowly at a temperature of 60°C. 
• If the sole has enough color but is not yet cooked, you can increase the temperature to above 70°C to speed up the cooking process.
• After smoking, remove the skin and fillet the sole.
• Meanwhile, poach the samphire and smoke the oyster until it is cooked. 
• Garnish the fillets on the plate and add the oyster.
• Then garnish with the samphire and the BlinQ Blossom. 
• Drizzle with some lemon and melted butter if necessary. 
• Serve this lukewarm. 

Recipe: Willem Roeper