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Recipe by: gustavie
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See below ingredients and instructions of the recipe
1 c Bottled clam juice 1 T Cracked white peppercorns
1 1/2 c Heavy (whipping) cream 1 1/4 c Snipped fresh chives
-bunch green onions, -thinly sliced
-chopped 1 c Dry white wine
1/4 c Cracked Szechuan peppercorns 4 6 - 8 oz flounder fillets,
1 T Cracked black 4 Radishes, trimmed and
-peppercorns
Simmer stock and wine in a heavy medium sized saucepan and reduce to
1/2 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.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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