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Sole Au Whiskey

chef.pierre's picture
Ingredients
  Butter 1 1⁄2 Ounce (40 Grams)
  Dover sole/Lemon sole 2 , divided into 8 fillets and skinned
  Fennel bulb 6 Ounce, trimmed and thinly sliced (1 Small, 175 Grams)
  Garlic 1 Clove (5 gm), peeled and crushed with 1/2 teaspoon salt
  Whisky 4 Tablespoon
  Firm tomatoes 2 Large, skinned, seeded and chopped
  Peeled prawns 4 Ounce (100 Grams)
  Firm tomatoes 2 Large, skinned seeded and chopped
  Double cream 1⁄4 Pint (150 Milliliter)
  Salt To Taste
  Freshly ground black pepper 1
Directions

1. Melt 25 g (1 oz) butter in a large non-stick frying pan. Add the sole in a single layer, 4 fillets at a time, and fry very gently for 2-3 minutes on each side until cooked through but not browned. Remove from the pan with a fish slice and keep hot in the lowest possible oven.
2. Melt the remaining butter in the pan, add the fennel and garlic and fry gently for about 5-10 minutes until the fennel has softened, stirring occasionally.
3. Increase the heat, add the whisky and stir until reduced slightly, then lower the heat and stir in the prawns and tomatoes. Simmer gently for 5 minutes, then stir in the cream. Heat through, then taste and adjust the seasoning.
4. To serve, arrange the sole on a warmed serving platter. Remove the prawns and tomato mixture from the pan with a slotted spoon and arrange on top of the fish. Pour over the remaining sauce and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Fish
Preparation Time: 
35 Minutes
Cook Time: 
25 Minutes
Ready In: 
60 Minutes
Servings: 
8

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1 Comment

Jack M Taylor's picture
Hi. Would it be possible to use Star Anise or some simmilar spice instead of fennel since I don't like the texture of fennel and if so when would I put the spice in and for how long?