|
Cover salmon or trout fillets with crushed pepper on both sides.
Heat oil in a skillet and once it is hot, fry fillets on both sides. Time of cooking varies with the size of the fillets. Cook until tender and center is still pink. Remove fillets from the skillet and keep them warm covered. Add brandy to skillet and bring to a boil until the alcohol is evaporated. Add ½ cup of cream, season and reduce 3 minutes. Remove saucepan from heat and whisk in butter.
Serve fillets and cover with sauce. Sprinkle chopped dill.
How to fillet, skin and debone fish |
