This recipe is for Jim & Bob who have both mentioned cooking with salmon this week. This creamy sauce dresses up a simple pan fried salmon. It’s heavenly and takes only a few minutes to prepare.
Salmon with Green Peppercorns
1 Tblsp butter
3 shallots, finely chopped
1/4 cup white wine
6 Tblsp chicken or fish stock
1/2 cup heavy cream
2-3 Tblsp green peppercorns in brine, rinsed
4 salmon fillets
oil for frying
salt & pepper
Over medium heat, cook the shallots until softened, but not browned (1-2 minutes). Add the white wine and stock. Bring to a boil and reduce the liquid to 1/4 of the volume. Reduce the heat, add the cream and 1/2 of the peppercorns. gently crush the peppercorns as you add them. Cook over low heat for 5 minutes or until the sauce is slightly thickened*. Remove from heat. Strain the sauce. Stir in the remaining peppercorns.
Sprinkle the salmon with salt and pepper, and pan fry in a little bit of oil for about 4 minutes, or until the fish is opaque and the juices run clear when you pierce it with a knife.
Plate the fish, pour sauce over and serve. Goes nicely with a simple rice pilaf and a steamed green vegetable.
*To check your sauce the French way, dip a metal spoon into the sauce, turn it over and run your finger down the back of the spoon. If your finger leaves a mark that fills in slowly, then the sauce is perfect. No trail? Too thin. If the trail never fills in, your sauce is too thick.Posted by kuri at January 29, 2004 07:55 AM