Brochet au Vinaigre et au Poivre

Pike steaks with wine vinegar & crushed peppercorns

Preparation info
  • Serves


    • Difficulty


Appears in

By Pierre Koffmann

Published 2012

  • About


  • 4 pike steaks
  • 20 g/¾ oz peppercorns, crushed


Sprinkle the peppercorns over both sides of the pike steaks. Roll the steaks in the flour. Heat the fat in a frying pan, put in the pike steaks and fry for 4 minutes on each side. Transfer to a serving dish and keep warm.

Tip out the fat from the pan, put in the shallot and sweat gently until soft. Pour in the vinegar and reduce completely. Add 100