Sauce: Heat together the cola, juniper berries, pepper and salt and boil rapidly
until the liquid is reduced by two-thirds. Add the wine and boil until reduced by half. Add the cream and simmer for a further two minutes. Thicken with cornflour if needed. Heat a griddle pan and fry the fillets until brown on the outside then cook to the required degree of readiness. Make a few incisions in the meat and serve with
the sauce. Plunge a handful of vermicelli noodles in heated oil and fry until crisp.
Stack on top of the fillets.
24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.