Glazed fillets of sole with whisky sabayon
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Sole; filleted (save |
| ; bones and trimmings | ||
| ; for fish stock) | ||
| 1 | Carrot; roughly chopped | |
| ½ | Onion; roughly chopped | |
| 1 | Bayleaf | |
| 6 | Peppercorns | |
| 150 | millilitres | Dry white wine |
| 3 | Egg yolks | |
| 4 | tablespoons | Whisky |
| Butter for gravy | ||
Directions
Make a fish stock, bring to the boil and simmer for 20 minutes. Strain and reduce.
Heat a heavy based pan and add butter. Place the sole into the pan and season. Put into a preheated oven for 5-8 minutes 190C/375F/gas 5.
Meanwhile make the sauce.
Place the egg yolks in a bowl and beat until increased volume. Add 2tbsp of the reduced fish stock and the whisky and place over a pan of hot water.
Continue whisking for a further 5-10 minutes until thickened. Plate the fish.
Pour the sauce over the top and grill for a few seconds. Serve immediately.
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