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Glazed Fillets of Sole with Whisky Sabayon

2 lg Sole; filleted (save bones and trimmings for fish stock)
1 Carrot; roughly chopped
1/2 Onion; roughly chopped
1 Bayleaf
6 Peppercorns
150 ml Dry white wine
3 Egg yolks
4 tb Whisky
Butter for gravy

Make a fish stock, bring to the boil and simmer for 20 minutes. Strain and reduce.

Heat a heavy based pan and add butter. Place the sole into the pan and season. Put into a preheated oven for 5-8 minutes 190C/375 degrees F/gas 5. Meanwhile make the sauce.

Place the egg yolks in a bowl and beat until increased volume. Add 2tbsp 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.

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