Salmon Steak w Grilled Kipflers & Sauce
Source of Recipe
From Outdoor Dining Recipes
List of Ingredients
800g kipfler potatoes, cut into 2 cm slices
4 x 200g salmon fillets
500g asparagus, trimmed
B�arnaise Sauce:
2 tablespoons white wine vinegar
2 tablespoons water
6 black peppercorns
1 tablespoon finely chopped fresh tarragon
2 egg yolks
125g Western Star Continental Unsalted Butter, melted
Recipe
method
Make b�arnaise sauce.
Cook potato on heated oiled grill plate, uncovered, until browned lightly and just tender. Remove from grill; cover to keep warm. Cook fish and asparagus on same grill until asparagus is tender and fish is cooked as desired.
Serve fish with potatoes, asparagus and b�arnaise sauce.
B�ARNAISE SAUCE
Combine vinegar, water, peppercorns and half of the tarragon in a small saucepan. Bring to a boil; reduce heat, simmer until reduced to 2 tablespoons. Strain; reserve liquid. Whisk eggs and reserved liquid in a small bowl over a saucepan of boiling water until thick and foamy. Remove from heat; gradually whisk in butter in a thin, steady stream until sauce is thick and glossy. Stir in remaining tarragon.
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