Brochet au Vinaigre et au Poivre

• 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