Salmon with Endive and Sauce Béarnaise
Ingredients
Bearnaise
- 2 Egg Yolks
- 2 Tbsp Water
- 4-6 oz Clarified Butter
- 1 Shallot, sliced
- 1 bu Tarragon, leaves and stems separated
- 10 Pepper corns, crushed
- 60 ml White wine
- 60 ml White wine vinegar
Endive
- 4 slices Bacon, Lardon
- 2 ea Apple, Batonnet
- 3 ea Endives, thinly sliced
- 2 Tbsp Creme fraishe
- .5 oz Grana Padano
- t.t. Lemon juice
Salmon
- Salmon
- 1 oz White wine vinegar
- 8 oz Water
- 1 bu Thyme
- ½ Leek
- 1 stick Celery
- 1 Bay leaf
- 10 ea Pepper corns
Garnish
- Tarragon leaves small ones
- Pickled shallot
- Cracked pepper corns
Instructions
Bearnaise
- Start by making the sabayon, egg yolks, water and a pinch of salt. Mix and cook slowly over a double boiler until the yolks have tripled in volume and have thickened.
- Off the heat, slowly drizzle in your clarified butter, being sure to fully emulsify between each ladle. For every yolk, add 2-3 oz clarified butter.
- Make the reduction by adding the shallot, crushed pepper corns, tarragon stems, white wine and vinegar. Reduce by 2/3, combine with sabayon and strain. Adjust the sauce with warm water if too thick and salt if needed.
Endive
- Cut the bacon into strips, known as lardons. Render the bacon and add the apple. Cook until tender then add the sliced endive and cook until that is tender.
- Finish by adding creme fraishe, grana padano and fresh lemon juice.
Salmon
- Add vinegar, water, thyme, leek, celery, bay and pepper corns to a pot. Simmer for 15 minutes, then strain.
- Bring the court bouillon back to heat, just under a simmer. There should be no bubbles coming up. Add the salmon, the liquid should come half way up the salmon. Cook until the top of the salmon is just warm, about 7-8 minutes.
