This weekend we have prepared at home a dish that we like a lot but that we are not used to cooking regularly: salmon fillets with béarnaise sauce. A recipe whose key is the béarnaise sauce, an emulsified sauce made from butter and egg yolk, seasoned with tarragon and a shallot glaze.
The above definition may lead you to think that it is a complicated sauce, but it is not. Because of its flavor it is ideal to accompany both dishes of fish like vegetables grilled. To the salmon it gives, of course, a very special touch. If you also put a garnish like us, it can become a great party dish.
Salmon fillets with béarnaise sauce
The salmon fillets with bearnaise sauce and potato and carrot balls make an ideal dish for parties. Do you dare to try it?
Author Maria
Kitchen: French
Recipe type: Hair
Rations: 4-6
Preparation time:
Cooking time:
Total time:
Ingredients
- 4 salmon fillets
- 2 potatoes
- Carrots 3
- 1 knob of butter
For the béarnaise sauce
- 1 scallion, minced
- 1 tablespoon chervil, minced
- 1 tablespoon of chopped tarragon
- 6 tablespoons vinegar
- 6 tablespoons of white wine
- Yolks 3
- 100 gr. of butter
- Sal Island
Preparation
- In a saucepan with salted water we put cook the potatoes and carrots, peeled until tender.
- At the same time, we prepare the sauce bearnaise. Put the chopped chives, a tablespoon of chopped chervil and another of chopped tarragon in a saucepan. We also add the wine and vinegar. Heat and reduce over low heat until half. Strain the broth and let it warm.
- In a bowl, we mount the yolks with a whisk. When they start to assemble, add the previous broth and continue beating so that the sauce thickens. When this starts to happen we add the melted butter little by little, without stopping beating. When the sauce has the texture of a mayonnaise, season and reserve.
- By now the potatoes and carrots will be cooked and slightly cold. With a pourer or a sharp knife make balls of both.
- In conclusion, we prepare the loins grilled or baked salmon.
- Once done, serve with the warm sauce and the potato and carrot balls browned in butter.