12-15 pieces, prawns, peeled
1 sole fillet, cubed to bite-sized pieces
Salt and pepper to taste
Butter (oh, I would say 1/4 cup, maybe a bit more)
1 very small red onion, minced (Hubby hates onions, that's why I'm only putting a teeny weeny portion here)
1/3 cup Vodka
1 cup all purpose cream
Dried Basil (maybe a teaspoon)
Fresh parsley, snipped into little pieces
Directions
1. In a non-stick skillet, heat butter. Add in the sole fillet, turn the fish over after a minute.
2. In the same pan, add the prawns, toss for about a minute. Season to taste.
3. Remove the prawns and sole fillet. Leave the juices in the pan. Set the prawns and the sole fillets aside.
4. In the same skillet, saute the onion with the remainder of the butter. Add a bit more butter if the pan has become too dry.
5. De glaze the pan with the vodka. Add the cream and let bubble until about half of the sauce has reduced. (At this point, I think adding a tablespoon of dijon mustard might work too, for an extra layer of flavor)
6. Add the prawns and the sole fillet. Mix and simmer for a few minutes.
7. Add the basil (fresh is better, but I didn't have any) and parsley. Lots of parsley.
8. Serve piping hot.
Source: Le fang, le kwatsa!
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