Pink Peppercorn Sauce for Grilled or Broiled Fish
Written by SalmonKing   
Tuesday, 23 May 2006 15:41
  • 2 tablespoons unsalted butter
  • 2 shallots, minced
  • 1/2 cup of dry Chardonnay
  • 3 tablespoons dark rum
  • 2 1/2 teaspoons of pink peppercorns
  • 1/2 cup heavy whipping cream
  • 1 tablespoon tomato paste
  • sea salt to taste (Note: I use red sea salt in this dish)
Heat the butter in a saucepan. Sauté the shallots until they are just soft, do not brown. Add the Chardonnay and let reduce the sauce by half. VERY carefully add the rum, and ignite the sauce with a match. 

When the flame dies, add your peppercorns, the cream and tomato paste. Allow the mixture to reduce until it coats the back of a spoon. Season with sea salt to your liking.
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