Pink Peppered Salmon
Serving Size : 2 Preparation Time :0:10
Categories : Main Meal Cuisine: "French Style"
2 salmon fillets, organic if possible -- skinned
250 mls rose wine
2 tablespoons pink peppercorns
4 tablespoons stock, fish if possible but any good quality stock will be fine
1 shallot -- finely chopped
1/2 cup cream
1 heaped teaspoon cornflour
Put the wine and peppercorns in a pan large enough to hold the fish and set aside for at least an hour (or up to 6 hours).
20 minutes before you wish to serve the fish add the shallot and stock to the pan and a good grind of black pepper and bring to a gentle simmer for 10 minutes.
Add the fish to the pan and cover (a glass lid is ideal).
Blend the cornflour into the cream.
As soon as the fish is opaque remove to a hot plate, increase the heat of the pan slightly and stir in the cream and cornflour. As soon as the mixture thickens pour over the fish and serve.
Start to Finish Time:"0:25"
(Standing Time):"1:00"
Source: sylv@nicebites.com
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