Redfish with Green Peppercorns
Some of the dishes in my repertoire are those that restaurants used to make, but no longer do. So the only way I can have them is to do them myself. This one was the creation of the brilliant Chef Roland Huet, who was the chef at the now-extinct Christian’s.
I don’t know why it’s become difficult to find marinated, soft green peppercorns in stores, but you may have to look hard for them. (They look almost exactly like capers, so don’t let the label fall of the jar in your refrigerator.) Don’t try to do this with dried green peppercorns. Any firm, white fish will work. (Amberjack, baby black drum, grouper, and sheepshead would be particularly good.) The sauce is intense, yet it doesn’t overshadow the flavor of the fish.
- 4 8 oz. fillets of redfish, trout, grouper, etc.
- 4 slices lemon
- 1/4 cup dry white wine
- Stems of 1 bunch parsley
- 1/2 tsp. black peppercorns
- 1 Tbs. marinated (not dried) green peppercorns
- 1 cup whipping cream
- Pinch salt
1. Bring a wide, shallow pan of water to a simmer with the lemon slices, white wine, parsley stem, and black peppercorns. Add the fish and poach for six to eight minutes, depending on size. The fish should not be cooked so long that it begins to fall apart. Remove, drain, and keep warm.
2. Strain the poaching liquid and bring to a boil. Reduce by two-thirds.
3. Add the green peppercorns to the pan and return to a boil. Reduce until only about one tablespoon of liquid remains.
4. Add the cream and bring to a light boil. Reduce by about one- third. Season with salt to taste.
5. Spoon the sauce over the cooked fish and serve immediately.