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ISO: Summer brain atrophy, here...Green peppercorns- favorite recipes please...(ISO)
- Thread starter denice
- Start date
In Search Of:
On a search you will see several here. I really like this one on meaty fish like mahi mahi
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=24011
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=24011
This is my all-time favorite T&T peppercorn recipe, Denice
SALMON OR FRESH TUNA IN A CREAMY GREEN PEPPERCORN SAUCE
(4 servings)
8 T unsalted butter
1 large onion, thinly sliced
1 lb. fresh spinach, or 10-oz package frozen, thawed and drained
4 6-oz salmon or Ahi fillets
3 T olive oil
1-1/2 C whipping cream
1/2 C vodka
2 T green peppercorns in water, drained and crushed
3 T fresh lime juice
salt and pepper
1/4 C snipped fresh chives
Melt 4 T butter in saucepan. Add 1/2 of the onion and cook until just brown. Add spinach and cook until just wilted (fresh) or heated through (frozen). Set aside after salting and peppering to taste.
Season fish with salt and pepper. Heat oil in large skillet over high heat. Add fish and cook about 3 minutes per side. Transfer to platter and tent with foil. Pour off excess oil from skillet. Add onion, cream and vodka, and boil until slightly thickened (until it coats a wooden spoon - about 10 minutes). Add green peppercorns and remaining 4 T butter, and stir until butter melts. Mix in lime juice, and season with salt and pepper.
Divide spinach among plates. Top each with fish fillet; spoon sauce over, and sprinkle with chives.
SALMON OR FRESH TUNA IN A CREAMY GREEN PEPPERCORN SAUCE
(4 servings)
8 T unsalted butter
1 large onion, thinly sliced
1 lb. fresh spinach, or 10-oz package frozen, thawed and drained
4 6-oz salmon or Ahi fillets
3 T olive oil
1-1/2 C whipping cream
1/2 C vodka
2 T green peppercorns in water, drained and crushed
3 T fresh lime juice
salt and pepper
1/4 C snipped fresh chives
Melt 4 T butter in saucepan. Add 1/2 of the onion and cook until just brown. Add spinach and cook until just wilted (fresh) or heated through (frozen). Set aside after salting and peppering to taste.
Season fish with salt and pepper. Heat oil in large skillet over high heat. Add fish and cook about 3 minutes per side. Transfer to platter and tent with foil. Pour off excess oil from skillet. Add onion, cream and vodka, and boil until slightly thickened (until it coats a wooden spoon - about 10 minutes). Add green peppercorns and remaining 4 T butter, and stir until butter melts. Mix in lime juice, and season with salt and pepper.
Divide spinach among plates. Top each with fish fillet; spoon sauce over, and sprinkle with chives.
Filet Mignon with Green Peppercorn Cream Sauce - I've been eyeing this one for years
http://www.epicurious.com/recipes/recipe_views/views/15687
http://www.epicurious.com/recipes/recipe_views/views/15687
Meryl, I've made this one many times and it's wonderful. It's easy to pull off, too
and it's always a huge hit. I reduce the sauce base ahead of time, then add the cream and reduce again--a real time saver. Then when the steaks are done you can pull the sauce together in just a few minutes.
Also, I've learned to let the steaks sit at room temp for an hour or so, paricularly if they're thick.
and it's always a huge hit. I reduce the sauce base ahead of time, then add the cream and reduce again--a real time saver. Then when the steaks are done you can pull the sauce together in just a few minutes.
Also, I've learned to let the steaks sit at room temp for an hour or so, paricularly if they're thick.