Fish with Pepper Sauceadmin
Fish (Beckti or Ramus) 500 gm. (ideally pink salmon fillets)
Butter 2 tbsp.
Onion finely chopped 1
White vinegar 1 tbsp.
Chicken or fish broth 6 tbsp.
Cream 1/2 cup
Pink or green peppercorns in brine, rinsed 2-3 tbsps.
Latif Cooking Oil 2 tbsp.
Lemon juice of 1 lemon
Salt to taste
Pepper to taste
Fresh parsley to garnish
Marinate fish fillets with salt, pepper and lemon juice.
Melt butter and 1 tsp. oil in a heavy saucepan over medium heat.
Add the shallots and cook for 2 minutes till soft.
Add the white vinegar, stir well and add the broth. Reduce the sauce by cooking on medium heat stirring occasionally.
Reduce the heat; gently stir in the cream and half the peppercorns crushing them lightly with the back of a spoon. Cook very gently until sauce is slightly thickened.
Strain the sauce and add the remaining peppercorns. Season with salt and keep warm.
In a large frying pan heat the butter and oil in a pan add the fish and pan fry on either side until the fish is cooked through.
Arrange the fish on a plate pour the sauce over garnish with parsley and serve.