Swordfish au Poivre

Name: Swordfish au Poivre
Ingredients: 1 tablespoon unsalted butter; 2 tablespoons finely chopped shallot (from 1 small shallot); 2 tablespoons drained brined green peppercorns , finely chopped; 1 teaspoon finely chopped garlic (about 1 medium clove); 2 tablespoons brandy (such as E&J); 3/4 cup unsalted chicken stock; 3/4 cup heavy cream; 1/4 teaspoon kosher salt; 4 (6- to 7-ounce) swordfish steaks; 1 teaspoon kosher salt; 4 teaspoons olive oil; 1/2 cup Pierre Poivre pepper/spice blend; 2 tablespoons canola oil; 4 lemon wedges; Roasted potatoes for serving