THE RECIPES OF THE CHIEF OF "LA TABLE DU GOLF"

SAINT-PIERRE GRILL SAUCE BEARNAISE

SAINT-PIERRE GRILL SAUCE BEARNAISE
Ingredients: -4 nets at Saint-Pierre -1 tablespoon of oil with salt, pepper For the sauce béarnaise: -1 sprig of tarragon 150 g butter - ½ cup of white vinegar shallots -2 - 2 eggs -3 tablespoons water, salt, pepper Preparation: Oil, salt and pepper the fish. Place under the grill 10 minutes per side. Meanwhile, prepare sauce béarnaise: After you're chopped shallots and chopped tarragon leaves, put them to boil with the vinegar 3 to 4 minutes. Evaporate the liquid and let cool. Separate the whites from the yolks. In a bowl, combine 2 egg yolks, water, salt, pepper. Add this mixture to the shallots and tarragon. Set over low heat, whisking until a thick liquid. Add the butter slowly while whisking. The sauce is ready. Serve fish with sauce. Wine Agreement: A-Lussac Saint-Emilion (Red, Bordeaux)