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Poisson Au Poivre Vert Recipe

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This recipe for Poisson Au Poivre Vert, by , is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, October 17, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 8-10 oz. fillets of redfish, trout, grouper, etc
2 tsp. canned green peppercorns
1/4 cup dry white wine
1 cup whipping cream
Pinch salt

Directions:
Directions:
Poach the fillets one at a time in 2 cups lightly simmering water, turning once, for about eight minutes on each side. Remove the fish and bring the stock to a boil. Reduce by two-thirds. Add the green peppercorns and white wine to the pan and return to a boil. Reduce until only about one tablespoon of liquid remains. Add the cream and bring to a light boil. Reduce by about one- third. Season with salt to taste. Spoon the sauce over the cooked fish and serve immediately.

Number Of Servings:
Number Of Servings:
Serves two.
Personal Notes:
Personal Notes:
Christian's founding chef Roland Huet came up with this great fish entree, originally made with redfish. But 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 fish.

reference: Chef Roland Huet , Christian's Restaurant

 

 

 

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