Buy Laurent Miquel Pere et Fils Chardonnay at ’t Bockje Bathmen

Method

1. Boil the baby potatoes in salted water for 15 to 20 minutes until tender.
2. Pat the soles dry, sprinkle them with salt and pepper, dredge them in flour and shake off the excess.
3. Fry the sole in part of the butter for 3 to 4 minutes per side until golden brown and cooked through, and keep them warm.
4. Melt the rest of the butter in the pan and add lemon juice and chopped parsley.
5. Spoon the lemon butter over the fish and serve with the baby potatoes.

Method

1. Take the goat's cheese out of the fridge half an hour before serving.
2. Slice it with a wet knife.

Method

1. Preheat the oven to 200 °C and grate the Gruyère.
2. Bring the water, butter and a pinch of salt to the boil and add the flour all at once.
3. Stir over a low heat until the dough forms a ball and comes away from the pan.
4. Let it cool a little and beat in the eggs one at a time, then most of the cheese.
5. Pipe or spoon small mounds onto a baking tray lined with baking paper and sprinkle with the rest of the cheese.
6. Bake for 20 to 25 minutes until golden brown and airy, without opening the oven door in between.