Horecagids | Sole & langoustine with caviar & asparagus

Ingredients for 4 persons:

Cardamom gravy
Stew the shallot and garlic with cardamom and moisten with asparagus cooking liquid. Let it pull. Then sieve the gravy and mix in butter and lime juice.
Squid vinaigrette
Mix olive oil with squid ink and sushi vinegar to a fresh vinaigrette.
Dover sole
Fry the sole in olive oil and finish with garlic and lime juice. Burn the Norway lobster and the blanched asparagus with the gas burner. Briefly mix the sea lavender through the warm butter.
2 nice sole (1 kg filleted)
4 thick asparagus (AA peeled and blanched)
4 thick peeled Norway lobsters
50 g Squid ink
Olive oil
Sushi vinegar
100 g of sea lavender
10 piece of black cardamom
50 g of asparagus moisture
250 g salted butter
1 lime
2 shallots
1 clove of garlic

Do it yourself:

Cardamom gravy
Stew the shallot and garlic with cardamom and moisten with asparagus cooking liquid. Let it pull. Then sieve the gravy and mix in butter and lime juice.

Squid vinaigrette
Mix olive oil with squid ink and sushi vinegar to a fresh vinaigrette.

Dover sole
Fry the sole in olive oil and finish with garlic and lime juice. Burn the Norway lobster and the blanched asparagus with the gas burner. Briefly mix the sea lavender through the warm butter.
First place the sole on the board. Then comes the Norway lobster. Sprinkle with a spoon of caviar. Arrange the asparagus and the sea lavender, and finish with the vinaigrette and the foamy cardamom gravy.

About Cuines, 33 (Star restaurant):

Put together a young trio and a brand-new restaurant concept and you get Cuines, 33. The 3 Cs refer to: Cosmopolitan, Contemporary and Conceptual. Cuines, 33 translates this concept into straightforward, heavenly cuisine. You can expect gastronomic tapas with clear influences from Catalan and international flavours.

Smedenstraat 33
8300 Knokke

View Here the horecagids-page of Cuines, 33 for more informations