Sandwich van zeetong

Sole filled with spinach puree, beurre blanc and green herbs

Season the vegetable puree with delicious, fresh herbs and some finely chopped raw spinach, to give the puree extra depth and a fresher colour for an attractive presentation.

Make a fresh, bright green herbal oil. Use whatever herbs you want but be sure to include enough spinach for that bright green colour. If you finish a classic beurre blanc or white wine sauce with this green oil, it not only gives a surprising taste, but also a beautiful effect on the plate.

From our assortment

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