Petrale Sole with green peppercorn sauce from The Hog Island Book of Fish & Seafood: Culinary Treasu

Ingredients

• ¼ cup (60 ml) Cognac or brandy
• ⅔ cup (165 ml) heavy cream
• Upland cress or watercress, for garnish
• 2 tablespoons olive oil
• 1¼ pounds (570 g) petrale sole fillets
• 3 tablespoons finely chopped shallots
• 1 tablespoon olive oil
• 1 cup (160 g) rice flour
• Fine sea salt and ground white pepper
• 2 tablespoons unsalted butter
• ½ teaspoon chopped fresh thyme
• 2 tablespoons green peppercorns in brine, drained
• 1 teaspoon grainy Dijon mustard
• 1 cup (240 ml) chicken stock
• 2 tablespoons dry white wine