This recipe for fish with peppercorns sounds most unlikely. It is an adaptation of a recipe in
Season the fish steaks with salt. Crush the peppercorns coarsely in a pestle and mortar and mix with the flour. Coat the fish on both sides with this mixture. Melt one-third of the butter with the olive oil in a wide frying pan and fry the steaks on a gentle heat until golden on both sides. When the fish is almost cooked add the brandy and port and flame, then add the stock, bring to the boil and simmer for 3–4 minutes or until the fish is just cooked through.
Lift the fish carefully on to a serving dish. Add the cream to the pan and reduce until the sauce thickens to a light coating consistency. Whisk in the remaining butter. Taste and correct seasoning. Spoon over the fish and serve immediately. Garnish with flat-leaf parsley or watercress sprigs.
© 2001 Darina Allen. All rights reserved.