Sole Au Whiskey
|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|
|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)|
|Freshly ground black pepper||1|
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.