A sophisticated twist on the classic peppercorn sauce traditionally prepped with brandy (or Worcestershire sauce). Using a dry white or rose wine (or even leftover champagne) instead will result in a more delicate flavour to top wild turbot steaks.
Ingredients for 2:
For the fish
- 1x large turbot fillet 400g or 2x 200g
- 2 tbsp pink peppercorns, slightly crushed (+ a few whole for garnish)
- 1/2 tbsp butter
- 1 shallot, finely chopped
- 100ml dry white wine or dry rosé wine
- 100ml double cream
- 1 tbsp extra virgin olive oil
- 1 tbsp of unsalted butter
- Salt and black pepper to taste
Method:
- To make the sauce: Melt 1 tbsp of butter in a sauce at medium heat and once foamy, add shallot to sweat until transparent. Splash the dry wine and let it reduce by half. Add pink peppercorns and cream, then mix and bring to a simmer before reducing to medium to let the sauce thicken, about 5 minutes. Remove from the heat, season with salt to taste (and a touch of black pepper for extra heat), then cover and set aside.
- To grill the fish: Pre-heat your grill or oven to highest level. Rub the flesh of each fillet steak with extra virgin olive oil and season with a touch of salt and freshly ground black pepper. Place your turbot steaks into grill or oven for 12 minutes or until cooked through.
- Serve the steaks immediately, pouring the peppercorn sauce over them and garnishing with the pink peppercorn. Serve with freshly steamed or boiled greens like peas, beans and spinach.
- Enjoy!
