Recipe - Peppercorn Dressing

1 cup Fish stock or bottled clam
juice
1 cup Dry white wine
1 One half cup Whipping cream
1 Bunch green onion; green
part only; coarsely chopped
One fourth cup Cracked peppercorns
1 tablespoon Cracked blaek peppcrcorns
1 tablespoon Cracked white peppercorns
4 (68ounce) fillets of sole;
about One half inch thick
Salt
One fourth cup Snipped fresh chives
4 Radishes; trimmed and thinly
cut or sliced up

Simmer stock and wine in heavy medium saucepan until reduced to One half cup,
Pour into blender. Add chopped green onion tops. Let mixture stand for 5
minutes, then puree. Strain sauce into clean saucepan.

Preheat broiler. Combine peppercoms in bowl. Dredge one side of each fish
steak in peppercorn mixture, pressing firmly. Set steaks coated side up on
broiler pan. Season with salt. Broil until cooked through, about 5 minutes.

Meanwhile, simmer sauce until thick enough to coat spoon, about 2 minutes.
Remove from heat.

Spoon sauce onto plates, Sprinkle with chives. Top with sole. Garnish with
radishes and sole. Scrves 4.

ARKANSAS TODAY, CHANNEL 11, KTHV

09/12/1990

"COOKING WITH DON BINGHAM"

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.