Meals For A French Kitchen · Recipes

Meals For A French Kitchen; Salmon With Green Peppercorns


This is a lovely dish and relatively simple; it takes between 20-30 minutes, but you do have to keep a close eye on things during that time. The sauce can be semi sweet and creamy or more tangy depending on the wine you use. Because we have children I use a light fruity wine as it’s more tempting to them that way.

Ingredients and Method

1tbsp butter

1 medium leek, thinly sliced

150ml light/fruity or dry white wine (depending on how sweet you want the sauce)

1 fish stock pot

2 tbsp green pepper corns in brine, rinsed

15-30ml vegetable oil

4 pieces of salmon fillet


  1. Melt the butter and lightly cook the leeks until soft.
  2. Add the white wine and stock pot. Boil to reduce the sauce by three quarters, stirring occasionally.
  3. Reduce the heat and add the cream and half the peppercorns, crushing them slightly with the back of a spoon. Cook the sauce gently for 4-5 minutes until it thickens. Strain the liquid to remove the leeks and peppercorns.
  4. Put the sauce back in the pan and add the remainder of the peppercorns. Keep the sauce over a low heat to keep it warm, stirring occasionally.
  5. In a large heavy based frying pan (I used a griddled one to sear the fish, but a normal one may be preferable to you) heat the oil until it’s hot. Season the salmon and cook until the the flesh is opaque throughout.
  6. Arrange the fish on the plate and pour over the sauce.


I served ours with a baked potato (it made me feel less guilty with all that cream) and some steamed green beans. A really tasty meal for a Friday.



Lou Messugo

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