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

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