Salmon with Green Pepper Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 salmon fillet (s)
- 1 tablespoon butter to sweat the onion
- 1 tablespoon oil to sweat the onion
- 3 spring onion (s)
- 1 tablespoon cognac or brandy
- 4 tablespoon white wine, dry
- 6 tablespoon broth
- 0.5 ½ cup cream, liquid
- 3 tablespoon peppercorns, green, pickled
- 2 tablespoons oil, for frying the fish
Print Recipe
Pin Recipe Instructions
- Finely chop the spring onions. Sweat in the butter and oil.
- Add cognac / brandy and white wine and stir. Add the stock and bring to the boil.
- Reduce the sauce to about a quarter over high heat. Stir again and again.
- Reduce the temperature a little.
- Chop the green peppercorns in half a bit - leave the rest whole (add to the sauce at the end).
- Add the liquid cream and chopped peppercorns and simmer the sauce until it thickens a little (about 4 minutes). Add the remaining peppercorns.
- Keep the sauce over low heat and stir frequently.
- Fry the salmon fillets in a pan in the oil over medium heat for about 3-4 minutes, until the fish is no longer translucent.
- Arrange the salmon on preheated plates and pour the sauce over them.
- Garnish with dill or parsley if necessary.
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