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THE ONYX
Turbot fillet in glossy sauce, mussels, dark linen

Course ‘04Autumn ‘26

Turbot & mussels

Brown butter, beer vinegar, sorrel

Turbot on the bone, roasted in brown butter and rested by the hearth. The sauce is built from Zeeland mussels and sharpened with a vinegar we make from our neighbour’s tripel.

‘01Ingredients & producers
  • Wild turbotVissersbond ZeebruggeZeebrugge
  • MusselsKees DekkerYerseke, Zeeland
  • Tripel vinegarMade in-houseAntwerpen