Sole with Shrimp

A heavenly dish with all the flavours of the sea

This post was inspired by a recent trip to Hamburg and a dinner at “Die Fischkueche“. The dish is like the city: straight-forward yet elegant; down-to-earth yet set for the seas.

Such a simple plate: some fish, some shrimp, a potato – but what an amazing combination of flavours and textures. A dish that feels like home even if you have never eaten it before.

This simple meal relies solely on the pure flavours of its few ingredients.  It will only taste wonderful if you use high-quality produce. If you use the vacuum-packed fish and prawns from your supermarket however, this dish is sure to disappoint. Go to your fishmonger for seafood that tastes of the far-reaching ocean and bring it home to your kitchen table.


Hamburg soaked in sunshine

(inspired by Restaurant “Brahms: die Fischkueche” in Hamburg)
Serves 2

1 tbsp oil
1 tbsp butter
salt, pepper
2 filleted soles (NL: tong, DE: Seezunge)
100g shrimp (I lprefer the tiny ones NL: hollandse garnalen)
Optional: Parsley
Optional: lemon wedge



  1. Allow the fish to come to room temperature in about 15 minutes.
  2. Heat the oil moderately in a frying pan. Add the butter and allow to foam.
  3. Season the sole. Fry for about 2 minutes a side.
  4. Tip the pan to one side and allow the butter to form a pool.
  5. Put the shrimp into the butter.
  6. Plate the sole and scatter the shrimp across.
  7. Optional: Sprinkle with chopped parsley and serve with a lemon wedge.

Serve with

  • A plain steamed young potato.
  • A few blanched green beans or asparagus stalks.
    • afracooking said:

      My dear friend, thank you so much for dropping by and leaving me a line. It really makes me smile!!!

  1. Karen said:

    There is nothing like fresh fish…your meal looks like it was delicious.

    • afracooking said:

      I so agree! And this combination just brought out the best of all the pure honest flavours of the fish and shrimp…..

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