Summary

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

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Instructions

1. Finely chop the spring onions. Sweat in the butter and oil.
2. Add cognac / brandy and white wine and stir. Add the stock and bring to the boil.
3. Reduce the sauce to about a quarter over high heat. Stir again and again.
4. Reduce the temperature a little.
5. Chop the green peppercorns in half a bit - leave the rest whole (add to the sauce at the end).
6. Add the liquid cream and chopped peppercorns and simmer the sauce until it thickens a little (about 4 minutes). Add the remaining peppercorns.
7. Keep the sauce over low heat and stir frequently.
8. 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.
9. Arrange the salmon on preheated plates and pour the sauce over them.
10. Garnish with dill or parsley if necessary.