30
Mar
12

Saumon au Poivre Vert

This is a favorite in our home. It is simple, elegant and fantastic to share
with guests who aren’t on friendly terms with “fishy” tasting fish.

Salmon with Green Peppercorns

Serves 4

  • 1 tbsp butter
  • 2 or 3 shallots, finely chopped
  • 1 tbsp brandy
  • 4 tbsp dry white wine
  • 6 tbsp fish or chicken broth
  • 1/2 c. heavy cream
  • 2-3 tbsp green peppercorns in brine, rinsed (we’ve substituted with black peppercorns)
  • 1-2 tbsp vegetable oil (I prefer to use olive oil)
  • 4 salmon fillets
  • sea salt and freshly ground black pepper
  • fresh parsley, to garnish

1. Melt the butter in a heavy saucepan over medium heat. Add the shallots and cook for about 1-2 minutes until just softened.

2. Add the brandy and white wine, then add the broth and boil to reduce by three-quarters, stirring occasionally.

3. Reduce the heat, then add the cream and half the peppercorns, crushing them slightly with the back of a spoon (or pestle and mortar). Cook very gently for 4-5 minutes until the sauce is slightly thickened, then strain and stir in the remaining peppercorns. Keep the sauce warm over very low heat, stirring occasionally, while you cook the salmon.

4. In a large heavy frying pan, heat the oil over medium-high heat until very hot. Lightly season the salmon and cook for 3-4 minutes, until the flesh is opaque throughout. To check, pierce the fish with the tip of a sharp knife; the juices should run clear. Arrange the fish on warmed plates and pour sauce over the top. Garnish with parsley.

(Personally, I like to put some of the shallots that were
strained off back on mine for extra crunch and flavor!
)

Recipe found in  Delicious Classic French Cuisine Made Easy by Carole Clements & Elizabeth Wolf-Cohen.

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