Ingredients:
4 serving-size fillets of sole
4 tablespoons olive or salad oil
12 large prawns
24 shelled mussels
1 cup canned clams, drained but reserve liquid
1 tablespoon finely chopped parsley
1 teaspoon rosemary leaves
8 tablespoons whisky
1/2 cup evaporated skim milk
1/2 cup clam juice
4 tablespoons olive or salad oil
12 large prawns
24 shelled mussels
1 cup canned clams, drained but reserve liquid
1 tablespoon finely chopped parsley
1 teaspoon rosemary leaves
8 tablespoons whisky
1/2 cup evaporated skim milk
1/2 cup clam juice
Recipe:
1. Fry soles in oil until brown.
2. Remove carefully and keep warm.
3. Add prawns, mussels and clams to pan and fry until golden.
4. Remove seafood from pan.
5. Add parsley and rosemary to pan; add whisky and flame.
6. Combine milk and clam juice in a bowl and stir into pan juices; blend well.
7. Add sole, prawns, mussels and clams to sauce.
8. Heat through and serve.
2. Remove carefully and keep warm.
3. Add prawns, mussels and clams to pan and fry until golden.
4. Remove seafood from pan.
5. Add parsley and rosemary to pan; add whisky and flame.
6. Combine milk and clam juice in a bowl and stir into pan juices; blend well.
7. Add sole, prawns, mussels and clams to sauce.
8. Heat through and serve.
Serves:
4
Notes:
Serving suggestion
Any green salad will compliment this dish nicely.