Salmon with green pepper sauce

Ingredients for 2 servings:

• 2 salmon fillets
• 1 tbsp butter, for sautéing the onion
• 1 tbsp oil, for sautéing the onion
• 3 spring onions
• 1 tbsp cognac or brandy
• 4 tbsp dry white wine
• 6 tbsp broth
• ½ cup(s) cream, liquid
• 3 tbsp peppercorns, green, pickled
• 2 tbsp oil, for frying the fish

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

a refined delicacy

Finely chop the spring onions. Sauté in the butter and oil. Add the cognac/brandy and white wine and stir. Add the stock and bring to a boil. Reduce the sauce over high heat until reduced by about a quarter. Stir frequently. Reduce the heat slightly. Chop half of the green peppercorns slightly, leaving the rest whole (they will be added to the sauce at the end). Add the liquid cream and chopped peppercorns and simmer until the sauce thickens slightly (about 4 minutes). Add the remaining peppercorns. Keep the sauce on low heat and stir frequently. Fry the salmon fillets in the oil in a pan over medium heat for about 3-4 minutes, until the fish is no longer translucent. Arrange the salmon on warmed plates and pour the sauce over it. Garnish with dill or parsley, if desired.