Salmon with béarnaise sauce and shrimp(Par le Chef Delhaize)
| Catégorie: | Plat principal Saumon BBQ |
| Saisons | |
| Cuisine Type | Française |
| Tags: |
Ingrédients
Pour
4
Personnes
Zalm
| 4 fillets Salmon |
Béarnaise
| 150 g Butter |
| 1 p Shalot |
| 10 cl dry White Wine |
| 1 Egg |
| pinch of Cayenne pepper |
| 2 tbsp fresh Dragon |
Voor erbij
| 500 g Asparagus, cooked |
| 100 g unpealed gray shrimps |
Salmon with béarnaise sauce and shrimp Instructions
- Peel the shrimp and keep the waste separate.
- Put the latter, together with the chopped shallot and half of the tarragon in a saucepan.
- Add the white wine and 1 dl of water and cook over a low heat until 1 tablespoon of liquid.
- Put everything through a point sieve and pour the moisture into another saucepan
- Add the egg yolks in a warm but not boiling water bath. Continue to beat until you get an airy, foamy sauce.
- Add the soft butter and mix thoroughly.
- Season the béarnaise with Cayenne pepper and add the shrimps and the rest of the tarragon.
- Heat the sauce over a low heat but make sure the egg yolks do not cook too far or you will have an omelet
- Bake the salmon fillets, seasoned with salt and pepper, on the barbecue or in the oven.
- Place them together with the asparagus on a pre-heated serving dish.
- Pour over the hot sauce and serve immediately.
Cook the asparagus in salted boiling water.
Béarnaise
The Salmon