4 cups creme fraiche 4 salmon fillets 1-1/2 cups gf fish or chicken stock 2 Tablespoons brandy 2 Tablespoons port 2 teaspoons green peppercorns 2 Tablespoons sun-dried tomatoes, sliced 1/4 teaspoon red pepper flakes Salt to taste
Prepare a grill. In a medium sauce pan, bring to a boil fish or chicken stock, brandy, port, and peppercorns until reduced to about 1/4 cup. Stir in 3-1/2 cups creme fraiche and sun dried tomatoes and simmer until reduced to about 2-1/2 cups. Stir in red pepper flakes and season with salt. Keep warm. Grill fillets over hot coals about 5 minutes per side. Serve sauce over salmon.
If you don't have creme fraiche, you can use whipping cream.
For Creme Fraiche: Heat whipping cream in a small pan to 85 degrees F. Remove from heat and add 1/4 cup buttermilk, at room temperature. Cover and let stand in a warm place for 24-48 hours. Store in refrigerator.