Glazed Fillets Of Sole With Whisky Sabayon Recipe

Name: Glazed Fillets Of Sole With Whisky Sabayon
Ingredients: 2 lrg Sole, filleted (save bones and trimmings for fish stock); 1 x Carrot, roughly minced; 1/2 x Onion, roughly minced; 1 x Bayleaf; 6 x Peppercorns; 150 ml Dry white wine; 3 x Egg yolks; 4 Tbsp. Whisky Butter for gravy

by Global Cookbook

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Servings: 4

Ingredients

Cost per serving $2.31 view details

2 lrg Sole, filleted (save bones and trimmings for fish stock)
1 x Carrot, roughly minced
1/2 x Onion, roughly minced
1 x Bayleaf
6 x Peppercorns
150 ml Dry white wine
3 x Egg yolks
4 Tbsp. Whisky Butter for gravy

Directions

Make a fish stock, bring to the boil and simmer for 20 min. Strain and reduce.
Heat a heavy based pan and add in butter. Place the sole into the pan and season. Put into a preheated oven for 5-8 min 190C/375F/gas 5. Meanwhile make the sauce.
Place the egg yolks in a bowl and beat till increased volume. Add in 2tbsp of the reduced fish stock and the whisky and place over a pan of warm water.
Continue whisking for a further 5-10 min till thickened. Plate the fish.
Pour the sauce over the top and grill for a few seconds. Serve immediately.

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Amount Per Serving	%DV
Serving Size 144g
Recipe makes 4 servings
Calories 116
Calories from Fat 9	8%
Total Fat 1.01g	1%
Saturated Fat 0.24g	1%
Trans Fat 0.0g
Cholesterol 39mg	13%
Sodium 78mg	3%
Potassium 393mg	11%
Total Carbs 3.47g	1%
Dietary Fiber 0.6g	2%
Sugars 1.46g	1%
Protein 15.64g	25%

Glazed Fillets Of Sole With Whisky Sabayon Recipe

Ingredients