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For
the caper sauce:
In a sauté pan combine the butter and flour over very low
heat, stirring constantly. Do not allow the roux to brown. When
the bubbles in the butter are tiny and uniform, add the stock
slowly, whisking constantly until the roux thickens, about 5 minutes.
Add the green peppercorns during this stage and continue stirring.
Remove from the heat and add the capers and brine, crushing the
berries with the back of a large spoon to release their flavor.
Return to low heat and stir, incorporating the contents. Adjust
for taste with salt and pepper.
Scale and rinse the fillet, and allow it to drip dry. Rub olive
oil over the meat and skin and remove any remaining bones. Salt
and pepper the fish.
Over a prepared fire with dark (not bright) coals, or an electric
or gas grill preheated and set to medium, add any aromatic bits
such as wood chips or broken bay leaves as desired. Place the
fillet, skin side up, for a brief smoking of about 8 minutes,
covered.
Using a long spatula, run down the length of the underside of
the fillet, carefully loosening any stuck meat. Carefully roll
the fillet over.
Some meat will stick but it is unimportant. Baste the flesh side
with the butter, cover the grill and continue cooking for 10 minutes
or more, basting as necessary. The fish is done when the flesh
flakes away to the pressure of a sharp knife tip at the intersection
between skin and meat, or at an internal reading of 140º
F at the thickest part.
Remove the fillet to a cutting board and serve each portion by
carving vertical sections, al least 4 inches wide, skin and all,
and top each with the caper sauce.
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