beef and squid Fv

Fish with Pepper Sauce

Fish ( beckti or ramus) 500 gms (ideally pink salmon fillets)
2 tbsp butter
1 onion finely chopped
1 tbsp white vinegar
6 tbsp chicken or fish broth
1/2 cup cream
2-3 tbsps pink or green peppercorns in brine, rinsed
2 tbsp vegetable oil
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.