• Fish 500 gm (beckti or ramus, prefer pink salmon fillets)
• Butter 2 tbsp
• Onion 1 (finely chopped)
• White vinegar 1 tbsp
• Chicken or fish broth 6 tbsp
• Cream ½ cup
• Pink or green peppercorns in brine 2 – 3 tbsp (rinsed)
• Vegetable 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 until just softened.

Add the white wine 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.

by Pak101.com (few years ago!) / 759 views