Old Amsterdam "Stratenmakertje"
- 8 sheets of puff pastry
- 6 Dover soles
- bunch of dill
- 10.6 oz. of grated Old Amsterdam
- 1/2 a cup of milk
- 2 tablespoons mustard
- 4 vine tomatoes
Preheat the oven to 430°F. Defrost the sheets of puff pastry, prick with a fork and bake on the rack (this gives the pastry an attractive stripe pattern) for ± 10 minutes until it has a nice brown colour. Fry or poach the Dover soles until cooked and then fillet the fish. Heat the milk and add the grated Old Amsterdam, stirring until a smooth sauce is obtained. Add the mustard to the sauce. Chop half the dill finely. Place the filleted Dover sole on a sheet of puff pastry. Sprinkle with the cheese sauce and half the chopped dill. Place another sheet of puff pastry on the top, pour the rest of the sauce over and decorate with the remaining dill sprigs, chopped dill and finely chopped, seeded tomatoes.