Ingredients
4 Tarakihi fillets
2 shallots, chopped finely
150 ml dry white wine
a little flour
2 nips whiskey
150 ml double cream
50 g butter
pinch of saffron
parsley
SIDS SALT & PEPPER to taste
Directions
Heat wine in a saucepan until reduced to a third
Season fish, coat with flour then cook both sides in a frypan using 25g butter, until opaque.
With the rest of the butter fry the shallot until transparent, add the wine and cook for a few minutes. Add cream, saffron and season with SIDS SALT & PEPPER to taste.
Boil for 2 minutes
Heat the whisky, flame then stir into the sauce
Serve fish, pour over sauce and decorate with chopped parsley
