Whisky Recipe – Glazed Fillets of Sole with Whisky Sabayon

Whisky Recipe – Glazed Fillets of Sole with Whisky Sabayon

Serves 4


4 large pieces of sole, filleted
1 1/4 pint fish stock
1 carrot roughly chopped
Half an onion roughly chopped
1 bay leaf
One glass of dry white wine
3 egg yolks
About 4 tablespoons of Whisky (a good Speyside would be the Whisky Boys choice)
Knob of butter (unsalted)

Method :
· Gently fry your onion and carrot in a little olive oil
· Make a fish stock, add the white wine, carrot, onion and bay leaf bring to the boil and simmer for 20 minutes – reduce and strain.
· Heat a heavy based pan and add butter (make sure pan is hot, but that the butter is not burning) Place the sole into the pan and season, but do not fry 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 in volume. Add 4 tbsp 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.

Very delicate and very, very tasty, enjoy.

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