INGREDIENTS
Fish 1000 gm (beckti or ramus, prefer pink salmon fillets)
Butter 4 tbsp
Onion 2 (finely chopped)
White vinegar 2 tbsp
Chicken or fish broth 12 tbsp
Cream 1 cup
Pink or green peppercorns in brine 6 tbsp (rinsed)
Vegetable oil 4 tbsp
Lemon juice of 2 lemon
Salt to taste
Pepper to taste
Fresh parsley to garnish

DIRECTIONS

1. Marinate fish fillets with salt, pepper and then lemon juice.
2. Now Melt butter and 2 tsp oil in a heavy saucepan over low heat.
3. Now add the shallots and cook for 4 minutes until just softened.
4. Add the white wine vinegar, stir well and then add the broth.
5. Now reduce the sauce by cooking on medium heat stirring occasionally, gently stir in the cream and then half the peppercorns crushing them lightly with the back of a spoon.
6. Then cook very gently until sauce is slightly thickened.
7. Now strain the sauce and then add the remaining peppercorns.
8. Season with salt and then keep warm.
9. In a 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.
10. Arrange the fish on a plate pour the sauce over, garnish with parsley and then serve.

Prep Time: 40 Min

Cook Time: 25 Min

Source:

Chef Name

Chef Asad Latif

Chef Asad is one of the well-known professional Chef of Pakistan. His cooking is best and loved by people of all ages. This journey of success began 12 years before when Chef Asad hosted his first Cooking TV Show. Easy method and Inexpensive Foods are the reasons of Chef Asad’s popularity. You can also watch his show on Metro One News daily at 6pm to 7pm.