Seafood Bouquet with Whisky

Name: Seafood Bouquet with Whisky
Yield: Serves 4 to 6
Ingredients: 8 tablespoons whisky; ¼ pint double cream; 2 tablespoons butter; 12 large prawns, shelled; 2 tablespoons olive oil; 24 shelled mussels; 1 can whole clams; 1 tablespoon finely chopped parsley; 1 level teaspoon rosemary leaves; 12 fillets of sole; flour; boiled rice; ¼ pint clam juice

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

12 fillets of sole
flour
2 tablespoons butter
2

Starter
Fish course
Pescatarian

Method

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 s