Sole fillets by Dick Middelweerd

- Eten van de chef

Sole fillets with different shellfish and oysters and a sauce of plankton. An amazing starter of Dick Middelweerd, chef of 2 michelin starred restaurant De Treeswijkhoeve in Waalre, The Netherlands.


Sole – Lime – Pepper – Salt – Fregola – Dachi Powder – Lemon – Dashi Vinegar – Cockles – White Wine – Mediterranean Crab – Cayenne Pepper – Salty Fingers – Algae – Seaweed – Oysters – Egg White – Yoghurt – Sushi Rice – Furikaké – Algae Powder – Plankton – Shallots – Garlic – Ginger – Lemongrass – Kafir – Olive Oil – Dashi Vinegar – Sushi Vinegar – Lime



Start by placing the sole fillets on top of each other and roll them in plastic. Poach for 15 minutes at 80 degrees in water. Then remove from the plastic and sprinkle with salt and pepper and grated lime.

Continue with the Fregola salad by bringing a large pot of water to the boil. Add Dachi powder, then the fregola and cook until al dente, about 13 minutes. Finally season to taste with grated lime, pepper and salt.

Now cook the cockles in white wine briefly until done and boil the crab in water with cayenne pepper for 4 minutes at 95 degrees. Drizzle the salty fingers, algae and seaweed on top of the cooked fregola on the plate.

Mix 2 oysters, 3 dl oil, 2 egg whites, 80gram of yoghurt and salt in a food processor into a glazed mass. For the seaweed cracker cook water, 150gr sushi rice, 40gr Furikake and 45gr Algae Powder. Cook until ready, then spread on a baking paper and let it dry at 70 degrees until it is crispy.

And finish with the plankton sauce, mix the following ingredients together: 3gr dry plankton, 2 finely sliced shallots, 1 garlic clove finely chopped, 2 lemongrass stalks bruised and finely chopped, 2 kafir lime leaves, 200ml olive oil, 200ml dashi vinegar, 100ml sushi vinegar, grand zest of 2 limes, juice of 4 limes.

Want to know more about Dick Middelweerd and his restaurant?
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