Grilled yellowtail with a green peppercorn sauce

Yellow tail with green peppercorn sauce

The story.

  •             800 grams Yellowtail fillets or steaks
  •             2 tablespoons Green peppercorns
  •             1 tablespoon Flour
  •             125 milliliters Water
  •             1 teaspoon Dijon mustard
  •             250 milliliters Cream
  •             30 milliliters Port wine
  •             1 tablespoon Butter
  •             Salt
  •             White pepper
1.Season the fish with salt and white pepper. Crush about half the peppercorns and spread over the fish. Grill in a medium oven until the fish is just done. Do not over-cook or the fish will be dry. Set aside and keep warm.
2.Melt the butter in a small frying pan. Remove from heat and add a little water and the mustard. Mix in the flour to make a smooth paste. Add the remaining water and return to heat. Increase to high heat, and stir until the sauce thickens. Add the port wine, the remaining peppercorns and the cream. Check for flavour and add a little salt if needed. Pour over the fish and serve with lemon-flavoured rice or sauteed potatoes.
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