Fillet of sole, cut into thin strips, is quickly sauteed. Curry colors and seasons the creamy sauce; green peppercorns lend a pungent flavor accent.

Green peppercorns (called poivre vert) are picked when soft, immediately packed in light brine or water, and canned. Look for them in gourmet or spice shops ans some import stores. Lefover peppercorns will keep for weeks in the refridgerator; store them covered with brine in a tightly sealed small jar.

4 tablespoons butter or margarine

3 tablespoons minced shallots or green onions

3/4 teaspoons curry powder

2 pounds sole fillets, cutcrosswise into 1 1/2 inch wide strips

1 tablespoon canned green peppercorns

1 tablespoon lemon juice

1 cup creme fraiche or whipping cream

In a wide frying pan over medium heat, melt butter. Add shallots, curry, and fish; cook over high heat, shaking pan or pushing fish with a wide spatula to turn (taking care not to break up fish) until fish flakes readily when prodded in thickest portion with a fork (3-5 minutes). Gently lift from pan to a serving dish.

Place peppercorns in a strainer, rinse with cold water, and drain. Add to pan with lemon juice and creme fraiche. Bring to a boil over high heat and cook, stirring, until shiny bubbles from (6-8 minutes); drain and juice from fish into pan, shaking gently to mix with sauce, and heat through. Makes 5 or 6 servings.