North Sea sole with Brabant Pasham


(For 4 servings)

Dover Sole with Pasham:

  • 1 North Sea sole of ± 600 g
  • 8 slices of Tilburg Pasham
  • sprig of rosemary
  • sprig of thyme
  • sunflower oil for cooking

Foam from La Trappe blond:

  • 100 g La Trappe blond beer
  • 30 g crème fraîche
  • 5 g fish stock powder
  • 250 g cream
  • 4 g ginger syrup
  • 4 g Sucro
  • pepper
  • salt

Samphire emulsion:

  • 200 g samphire
  • 80 g chicken stock
  • 80 g of protein
  • 4 g xantana or gel espesa
  • 8 dl grape seed oil
  • pepper
  • salt

Lamb's ears:

  • fish stock
  • butter
  • Anise bread


  • Atsina Cress
  • BlinQ Cress
  • Bean Blossom
  • Salty Fingers


Dover Sole with Pasham:

Fillet the sole. Place the slices of Pasham overlapping.

Place the sole on top of the ham and roll it up tightly. Make sure that a nice role is created. Cook the roll in the oil with thyme and rosemary. Do this on 100°C hot air with a core of 52°C.

When the roll is cooked, cut it into 12 equal pieces.

Foam from La Trappe blond:

Cook all ingredients briefly. Season with salt and pepper. Before serving, froth up with a hand blender.

Salicornia emulsion:

Put everything in the blender except the oil. Turn everything smooth and then slowly add the oil.

Lamb's ears:

Stew the lamb's ears in butter and fish stock.

Crispy anise bread from West Brabant:

Freeze the bread. Cut slices of the bread on speed 6 of the slicer. Cut it out with a small plug, (No. 4). Dry the rounds on hot air at 80°C until crispy.

Layout of the board:

Playfully place three Dover Sole rounds on the plate. Put some drops of samphire emulsion on top. Put the bread crisps against the sole. Place the cress around it. Distribute clouds of foam.

Recipe: Koen Nouwens

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