Seafood Bouquet with Whisky

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • 12 fillets of sole
  • flour
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 12 large prawns, shelled
  • 24 shelled mussels
  • 1 can whole clams
  • 1 tablespoon finely chopped parsley
  • 1 level teaspoon rosemary leaves
  • 8 tablespoons whisky
  • ¼ pint double cream
  • ¼ pint clam juice
  • boiled rice


Lightly flour fillets of sole, and fry them in butter and olive oil until golden brown. Remove carefully and keep warm. Lightly flour prawns, mussels and canned clams. Add to frying pan and fry in remaining fat until golden. Remove. Add finely chopped parsley and rosemary to pan; add whisky, and flame. Combine double cream and clam juice; stir into pan juices and whisk until well blended. Add sole, prawns, mussels and clams to sauce; heat through and serve over rice.