Fillet of sole with leeks and chervil butter (Tong fillets met kervelboter op een bedje van prei / Soles aux poireaux et le beurre de cerfeuil) from The Taste of Belgium (page 117) by Ruth Van Waerebeek

  • shallots
  • dry white wine
  • Show all ingredients...

  • EYB Comments

    Requires refrigeration for several hours or overnight. Can substitute dry vermouth for dry white wine.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires refrigeration for several hours or overnight. Can substitute dry vermouth for dry white wine.

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