Ingredients
- 18 oz Salmon 3x 6oz cutlets
- 4 sprg Dill fresh
- 2 tbsp Green Peppercorns
- 1 tbsp Butter unsalted
- 1 tsp Olive Oil
- 1/3 cp Cognac plus 1 tsp
- 1 cp Heavy Cream
Servings: people
Instructions
- Remove the salmon from the refrigerator at least 30 minutes and up to 1 hour prior to cooking. Sprinkle with salt.
- Coarsely crush green peppercorns, spread evenly on plate. Press the cutlets on both sides until it coats the surface. Set aside.
- In a medium skillet over medium heat, melt butter and olive oil until golden and start to smoke, gently place cutlets in the pan. Cook about 4 minutes on each side. Once done, remove steaks to a plate and tent with foil and set aside. Pour off excess fat, but do not wipe or scrape the pan.
- Off of the heat, add 1/3 cup cognac to the pan and carefully ignite with a long match (carefully, if fucking blazes!). Gently shake pan until the flames die. Return pan to medium heat and add heavy cream and dill. Bring mixture to a boil and whisk until the sauce coats the back of a spoon (that's called nappe you ignorant bastard and it takes about 15 minutes). Add the teaspoon of cognac, to taste, with salt. Add the cutlets back to the pan, spoon sauce over, and serve.
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