Preparation:
Salt and pepper fillets. Dredge with paprika and then with flour. In large, heavy skillet, heat 2 tablespoons butter. Add fillets and cook 5 minutes on each side.
Remove fillets to heated serving dish and keep warm. Pour fat off skillet. Add whiskey to skillet and ignite. Lower flame. Add cream and clam juice and cook for 3 minutes.
Take skillet off fire. Add lemon juice and remaining butter, cut into small pieces, stirring constantly until well blended.
Pour sauce over fillets. Serve hot.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
