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Pepper salmon with a brandy cream sauce


  • Coat the salmon with ground pepper. Then heat a thin layer of oil in a heavy-bottomed pan and saute the salmon until sealed. Remove and set aside.
  • Pour off most of the oil from the pan and add the butter. Gently saute the onion and garlic until tender, continually stirring. Add the brandy and cook down a bit. Then add the cream with ½ cup stock, the green peppercorns, mustard and a good pinch of salt. Bring to the boil and gently cook, continually stirring, adding a little more stock if needed. Taste for seasoning.
  • Return the fish to the pan, in one layer, and cook to the desired degree, spooning the sauce over and carefully turning as you do so. (If needed, remove the fish when ready and reduce the sauce.)
  • When the fish is almost ready, blanch the brocollini in plenty of lightly salted, boiling water until crisp-tender. Drain well.
  • To serve, arrange the brocollini on individual plates, place the salmon alongside and spoon plenty of the sauce over the top.


  • 4 x 180 gm salmon steaks
  • sea salt & freshly ground pepper
  • olive oil
  • a good dollop of butter
  • ½ medium onion, finely chopped
  • 1 garlic clove, crushed
  • 2 tbsp brandy
  • ¼-1/3 cup cream
  • ½-1 cup fish stock
  • 1 tbsp green peppercorns, rinsed
  • 1 tbsp Dijon mustard
  • 1 heaped tbsp chopped fresh parsley
  • a good handful of brocollini, cleaned

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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