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Salmon with endive and sauce bearnaise

Salmon with Endive and Sauce Béarnaise

Parker Hallberg
Print Recipe Pin Recipe
Course Main Course
Cuisine American

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.