2 tbsp crushed pink peppercorns - use pestle and mortar or rough chop
bunch of parsley
Heritage tomatoes - cut into quarters and halves depending on size
1 x Cucumber - slice in half, remove seeds and thinly slice
1 x red onion made into a pickle
Make a cheats pickle by mixing 1 tbsp caster sugar, 1 tsp flaky salt, 200ml red wine vinegar, 200ml water, 1 tsp pink peppercorns and pour over a sliced red onion. Leave to pickle at room temperature for at least an hour. Can be made up to 2 weeks in advance and stored in an airtight container in the fridge.
Cook to impress. Pink peppercorn herby butter lifts this restaurant-style food to another level
Pat dry the fillets with kitchen paper
Heat 1-2tbsp of oil over a medium heat
Place the fish, skin side down and cook for 3 minutes or until the skin starts to crisp up. Carefully flip the fillet and sear for a further minute – transfer to a plate
Meanwhile, take your softened butter and add chopped parsley, a squeeze of lime, pinch of salt and mash with the back of a fork. Plop mix onto a piece of prepared clingfilm and roll into a sausage shape – place in the fridge until ready to use.
Remove butter from fridge and roll in crushed pink peppercorns.
Slice to serve and place on cooked fish and watch it melt.
Serve with salads and pour a glass of PepperBox Rosé, enjoy!
PepperBox Rosé pairs perfectly with a variety of foods. The wine specifically compliments pan-fried sea bass, fresh salads and Asian stir-fries.