Smokey's Orange Cognac Sauce

Ingredients for 2 servings:

• 20 g butter
• 25 ml cognac
• 50 ml broth
• 150 ml orange juice, freshly squeezed
• 1 orange(s), zest only
• 100 ml crème fraîche
• 1 tbsp green pepper, dried, coarsely crushed
• 1 tsp curry powder
• n. B. Pepper, from the mill
• n. B. Salt

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Goes very well with fish

Heat the butter and add the curry, toasting briefly. Deglaze with the cognac, add the orange juice and stock, bring to a boil, and reduce slightly. Add the orange zest and green peppercorns and stir well. Fold in the crème fraîche and let it warm through. Season with salt and pepper.