![Roasted fillet of sole with cauliflower, pomegranate and beurre blanc](https://taste-the-ocean.campaign.europa.eu/sites/default/files/styles/oe_theme_medium_no_crop/public/2020-10/8efbafef8687924191b2e09f9ca43f1f.jpg?itok=Uhnc5_V2)
- Country: The Netherlands
- Recipe: Roasted fillet of sole with cauliflower, pomegranate and beurre blanc
- Fish: Sole
In my restaurant in Amstelveen we only serve sustainable fish, because the future is important to us: we want to maintain current fish stock levels and keep the oceans healthy!
About the chef
![Photo of the chef Stefan Van Sprang](https://taste-the-ocean.campaign.europa.eu/sites/default/files/styles/oe_theme_medium_no_crop/public/2021-01/NL_photo%20Stefan%20van%20Sprang.jpg?itok=KxesIExh)
Stefan is known for his light, inventive and eclectic cooking style.
Each dish is carefully selected whereby all the tastes combine to create a culinary experience which will surprise and delight you.
His signature recipes, respect for seasonal products and flavour nuances are characteristic for the menus at Aan de Poel** in Amstelveen, The Netherlands, where he serves a range of local and international top-level dishes from his creative mind.