A seafood lovers delight! Try this heavenly garlic prawn sauce with Philadelphia cream cheese and fish fillets.
What you need
- 3/4 cup white wine
- 3/4 cup chicken stock
- 125g block PHILADELPHIA Cream Cheese, cubed
- 12 raw prawn cutlets
- 1 tablespoon chopped chives
- 2 cloves garlic, finely chopped
- 2 teaspoons olive oil
- 4 × 180g firm white fish fillets
- Extra chives, to garnish
- Green salad, to serve
How to make it
Bring wine and stock to the boil in a saucepan. Reduce heat and simmer until reduced by half. Whisk in the Philly* until smooth, then stir in the prawns, chives and garlic. Simmer a further 1-2 minutes until prawns have cooked through.
Heat oil in a frying pan over medium-high heat and cook for 3-4 minutes both sides, until golden and cooked.
Serve fish with prawn sauce, topped with extra chives and accompanied with the green salad.