Turbot, Brill, Cod or Monkfish with Black Peppercorns

Name: Turbot, Brill, Cod or Monkfish with Black Peppercorns
Yield: serves 8
Ingredients: 150 ml cream; 150 ml fish stock or light chicken stock; flat-leaf parsley or watercress sprigs; 1 generous tablespoon olive oil; 45 g unsalted butter; 55 ml brandy; salt; 8 turbot, brill, cod or monkfish steaks, 7mm thick (allow about 140 g per person); 1½–2 tablespoons flour; 1½–2 tablespoons whole black peppercorns

Preparation info

serves
8

Difficulty
Easy

Appears in

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

About

This recipe for fish with peppercorns sounds most unlikely. It is an adaptation of a recipe in Jane Grigson’s Fish Cookery, and even though it is a little extravagant the delicious result makes it worthwhile.

Ingredients

8 turbot, brill, cod or monkfish steaks, 7mm thick (allow about 140 g per person)
salt

Fish course
Supper
Pescatarian

Method

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 a