Peppercorn flounder with green onion sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Bottled clam juice |
| 1½ | cup | Heavy (whipping) cream 1 bunch green onions, chopped |
| ¼ | cup | Cracked Szechuan peppercorns |
| 1 | tablespoon | Cracked black peppercorns |
| 1 | tablespoon | Cracked white peppercorns |
| ¼ | cup | Snipped fresh chives thinly sliced |
| 1 | cup | Dry white wine |
| 4 | 6 - 8 oz flounder fillets, | |
| 4 | Radishes, trimmed and | |
Directions
Simmer stock and wine in a heavy medium sized saucepan and reduce to ½ cup. Add cream and simmer until reduced to one cup; pour into blender. Add chopped green onion tops, mix with a spoon and let stand for about 5 minutes, then puree. Strain sauce into a clean saucepan.
Preheat broiler and combine peppercorns in a bowl. Dredge one side of each fish steak in the peppercorn mixture, pressing the peppers firmly into the fish. Set steaks coated side up on the broiler pan, season to taste with salt. Broil until cooked through, about 5 minutes. Meanwhile, simmer sauce until thick enough to coat a spoon, about 2 minutes. Remove from heat and spoon sauce onto serving plate and sprinkle with chives. Top sauce with swordfish, garnish with radishes and serve.