Poached sole fillets with spinach puree & saffron

For ➍

12 sole fillets

500 g potatoes

350 g spinach

butter*

5 dl fish stock

1 dl cream**

saffron

pepper & salt

for the garnish:

thyme

spring onion

Cook potatoes in salted water, drain and crush.

Stew spinach. Mix into the mashed potatoes. Season with salt and pepper.

Poach the rolled sole rolls in 4 dl fish stock.

Reduce the remaining 1 dl fish stock with 1 dl cream* and a pinch of saffron. Season with salt and pepper.

Decorate with tufts of thyme and spring onion.

*Replace with olive oil

**Replace with oat cream.

Waterzooi met griet en witloof (Flemish fish stew with endives)

For ➍
2 carrots, cut into small cubes
1 leek, into small cubes
6 endives
50 g butter
1 l fish stock*
1 kg mussels**
400 g fillet of brill (or lemon sole)
2 egg yolks
2 dl cream
juice of ½ lemon
3 tbs chopped parsley
pepper & salt
100 g North Sea shrimps

Cut 4 endives into small cubes. Stew the vegetables in ¾ of the butter. Pour over the fish stock and let simmer for 20 m.
Cut the 2 other endives in half and simmer in the remaining butter.
Prepare the mussels and remove them from the shell. Beat the egg yolks into the cream and set aside. Cut the fillets into strips and poach them for 2 m in the soup. Scoop them out and divide among 4 warmed plates.
Do the same with the vegetables from the soup, baked chicory and mussels.
Add the egg mixture to the soup and bring to the boil, stirring. Remove from heat and add the lemon juice and parsley.
Season with salt and pepper.
Pour into the plates with the shrimp.

*Use less to have a less 'supy' dish.
**Omit and replace with more fish.

Black cod with scallions & ginger @ microwave

For ➋-➍
2 225 g black cod fillets, with skin or not (or use halibut, rockfish, trout, black sea bass, pomfret or sole)
4¼ ts soy sauce
¼ ts sesame oil
4 0.6 cm thick round slices of ginger plus 1 tbs finely julienned ginger, for garnish
5 or 6 scallions, white & green parts separated & julienned
1½ ts Shaoxing or other white wine
3½ tbs peanut oil

Place each fillet in a separate microwave-safe zip-top bag, then place the bags skin (or skinned) side down next to each other on a microwave-safe plate.
In a small bowl, combine soy sauce and sesame oil. Set aside. Divide ginger coins and white part of scallions between the 2 bags. Pour half the wine (¾ ts) into each bag. Push air out as much as possible.
Microwave until fish becomes opaque and flakes easily, 3½ to 5 m in an 800-watt oven.
Transfer each fillet to a warm serving plate and drizzle each with half of the soy sauce mixture. Garnish with scallion greens and julienned ginger.
In a small pan, heat peanut oil until sizzling. Drizzle the hot oil over each fillet and serve immediately.