SWORDFISH AU POIVRE
Au poivre, the peppery French finish for a steak, is simpler and more versatile than its fancy-sounding name suggests. A quick pan sauce of cream and Cognac enrobes a seared piece of meat fueled with crushed black or green peppercorns. But the preparation doesn't have to be just for meat. At Veronika, a new restaurant in Manhattan that was attracting pre-pandemic attention, the English chef Robert Aikens used the seasoning and sauce to finish a thick fist of tender celeriac, with excellent results. Boneless chicken breasts are another choice. Here I opted for swordfish steaks, though you could use another densely textured slab of fish, like halibut, instead. But producing au poivre is strictly à la minute: Have your ingredients ready to apply so the wait time for serving is minimal. The recipe is easily reduced to serve two for that date-night dinner while sequestered at home with a good bottle of Burgundy to share.
Provided by Florence Fabricant
Categories seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 150 degrees. Have an oven-proof platter that can hold the fish in a single layer ready. Dust the swordfish lightly with salt. Sprinkle the pepper on both sides, pressing the grains into the fish.
- Heat the oil to medium hot in a heavy skillet, about 12-inches in diameter, to hold the fish in a single layer. Sear the fish, pepper and all, until barely cooked through and still a bit pink in the center, about 3 minutes on each side. Transfer to the platter and place in the oven. Turn off the oven.
- Add the butter to the skillet. When it melts add the shallot and sauté, stirring, until translucent, a couple of minutes. Add the Cognac and swirl in the pan a minute or so until somewhat reduced and syrupy. Add the cream and parsley and continue cooking, stirring, until somewhat thickened. Remove from the heat.
- Remove the fish from the oven and pour the sauce over it, then serve, or transfer each portion to individual dinner plates, spoon on the sauce and serve.
SALMON STEAK AU POIVRE
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 40m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Crack the pepper by pressing down on it with a heavy cast-iron skillet, 1 tablespoon at a time. Put the pepper in a bowl large enough to accommodate 1 steak.
- Using the pointed end of a vegetable peeler, hull the blackberries. Tear each berry into a few sections and gently mix with the pepper. Avoid mashing.
- Press a salmon steak into the pepper mixture, flip and repeat. Repeat with 2 more steaks. Spread a teaspoon of the salt in a large, dry skillet, preheated over medium heat. Add the 3 steaks and cook 3 to 4 minutes per side, turning with a heavy square metal spatula to better keep the crust intact. Repeat with the remaining salt and remaining steaks.
- Garnish each steak with the chervil and serve immediately.
Nutrition Facts : @context http, Calories 439, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 27 grams, Fiber 3 grams, Protein 41 grams, SaturatedFat 6 grams, Sodium 554 milligrams, Sugar 2 grams
AU POIVRE SAUCE
Steps:
- Heat a large nonstick sauté pan over medium heat. When the pan is hot, add the butter. When the butter has melted, add the shallots and sauté, stirring occasionally, until they are nearly translucent, about 2 minutes.
- Raise the heat to high, and add the pepper and brandy to the pan. Simmer the brandy for one minute. Add the broth and bring to a boil. Cook until the mixture has reduced to about 1/3 cup, about 5 minutes.
- Meanwhile, in a small bowl, whisk the evaporated milk into the cornstarch.
- Whisk the cornstarch mixture into the sauce. Cook, whisking constantly, until the sauce has thickened, about 2 minutes. Season with salt to taste, and serve.
- healthy tips
- Got (evaporated) milk? Try replacing heavy cream with evaporated skim milk in cooked foods like sauces, custards, pies, and cakes. At 25 calories per 2-tablespoon serving, compared to 40 calories for cream (and none of those coming from fat), you can have your custard and eat it, too.
- nutrition information
- Fat: 14g (before), 0.6g (after)
- Calories: 152 (before), 23 (after)
- Protein: 1g
- Carbohydrates: 2g
- Cholesterol: 2mg
- Fiber: 0g
- Sodium: 51mg
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