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We love our Indonesian Muntok White Pepper. More subtle and earthy than black pepper, it pairs beautifully with seafood, potato and cream sauces.
Here’s a highly-versatile fish recipe that can span the range from elegant weekday to luxury special occasion; from seabass with oyster mushrooms to black cod with morels. 🌿🐟
Elegant Fish Fillet with Mushroom Sauce
Ingredients:
- 4 fish fillets (Sea Bass, Black Cod, Halibut)
-Sea Salt & ground Muntok White Pepper to taste
- 2 tbsp olive oil or butter
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 8 oz wild mushrooms, sliced
- 1/4 cup Gewürztraminer (aromatic and off-dry) white wine
- 1/4 cup heavy cream
- 2 tbsp fresh lemon juice
- Fresh parsley or chives, for garnish.
METHOD:
1. Season fish with salt & white pepper. Heat 1 T oil and butter in skillet over med- hi. Add fish skin side down, and cook 3-4 min per side until flaky. Remove from pan and tent with foil.
2. Add rest of oil & butter and sauté shallot & garlic in pan, add mushrooms until golden.
3. Pour in wine, reduce slightly, then add cream & lemon juice. Simmer. Check seasoning.
4. Serve fish with the mushroom sauce, garnish with parsley or chives.
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Here is Fall season variation of the pot de crème tailored to highlight the rich depth and subtle warmth of Coco Fine Foods Smokey Pumpkin Spice Blend.
