Salmon with béarnaise sauce
November 23, 2014
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Make a salmon with béarnaise sauce with our easy recipe. A real delight.
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General informations
Ingredients
1. Peel and finely chop 3 shallots. Wash and chop 6 tarragon leaves.
2. Toss in a pan with 5 cl of vinegar, 5 cl of white wine. Salt and pepper. Over low heat, reduce sauce by 2/3 until shallot confit. Add 3 egg yolks and whisk vigorously.
3. When the sauce thickens, stir in 200g soft butter in small pieces, still whisking. Pour the juice of ½ lemon. Beat again.
4. Cook 4 slices of salmon in oil, salt and pepper. Cook each side for 4 to 6 minutes. Transfer on a plate and pour béarnaise sauce around the edge.
Photo credit: Shutterstock
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