Lotte au Poivre

1. 1

   Coat the fish on both sides with the pepper.

2. 2

   Sprinkle with salt to taste.

3. 3

   Heat the oil in a black cast-iron skillet over a medium flame.

4. 4

   Add the fish immediately and cook for about 2 minutes until lightly browned.

5. 5

   Turn the filets, cover tightly, lower the heat and cook for 3 minutes.

6. 6

   Transfer the fish to a warm plate and keep warm.

7. 7

   Add the shallots to the skillet; stir and cook over a medium heat until wilted.

8. 8

   Add wine and bring to a boil, stirring.

9. 9

   Reduce by half, add butter and blend well.

10. 10

    Spoon the sauce over each fillet.

11. 11

    Garnish with a sprig of chervil or dill.

* Per serving · 4 servings · Values may vary.

No additional tips available.