Name Sole with whisky sauce

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sole-with-whisky-sauceImperial
8 sole fillets, skinned
1 1/2 oz butter
salt and freshly ground pepper
1 small fennel bulb, thinly sliced
1 garlic clove, crushed
3 tablespoons whisky
4 oz peeled prawns
2 large firm tomatoes, skinned, deseeded and chopped
1/4 pint double cream


Metric
8 sole fillets, skinned
40 g butter
salt and freshly ground pepper
1 small fennel bulb, thinly sliced
1 garlic clove, crushed
3 x 15 ml spoons whisky
100 g peeled prawns
2 large firm tomatoes, skinned, deseeded and chopped
150 ml double cream


Arrange the sole fillets in a large shallow dish with the tail ends towards the centre. Spread with 15 g/1/2 oz butter and season. Cover and MICROWAVE ON HIGH for 3 minutes, turning the dish halfway through cooking.
Combine the remaining butter, fennel and garlic in a large shallow dish and MICROWAVE ON HIGH for 6-7 minutes or until softened, stirring occasionally. Stir in the whisky, prawns, tomatoes and cream. MICROWAVE ON HIGH for 30 seconds. Arrange the sole on a serving plate and spoon over the sauce. MICROWAVE ON HIGH for 2 minutes. Leave to stand for 2 minutes before serving.
Serves 4

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