Grilled Salmon with Bearnaise Sauce

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Ingredients (4 people)

Instructions

Step 1: Salmon

Prepare the grill with dried grapevine wood.

Scale the salmon, remove the gills, and clean. Cut just after the anal opening to obtain thick and full 9 ounce (250 g) steaks. Place on a stainless steel sheet pan, season with fleur de sel, and oil generously before placing them on the grill.

Sear the slices on both sides without overcooking to keep the salmon moist. Be sure to keep the fish away from the embers to prevent flares, which could lend a bad taste to the fish.

Step 2: Bearnaise Sauce

Stalk the tarragon, setting the stems aside for the reduction.

Stalk the chervil and chop with the tarragon leaves. Place the herbs into a small container, cover with plastic wrap and store in a cool place.

Peel and finely chop the shallots.

Place the chopped shallots, tarragon stems, coarsely ground black pepper, dry white wine, aged wine vinegar and sherry vinegar in a sauté pan. Reduce until practically dry, then remove from heat and let cool in the sauté pan. Once cold, add the egg yolks and 1/4 teaspoon (1 cl) of cold water.

Put the sauté pan back on flat top of the range and whisk the yolks vigorously in a figure-8 movement to emulsify the zabaglione. Check the heat by touching the outside of the pan: if it is too hot to touch, remove the sauté pan from the heat, continuing to whisk constantly.

When the whisk leaves marks at the bottom of the sauté pan, remove from the heat and emulsify the bearnaise with the warm clarified butter, stirring counter-clockwise. (A bearnaise sauce can also also be emulsified with raw butter.)

Season to taste, sieve the sauce through a strainer rinsed in cold water, and pour into a stainless steel container. Scrape the sides of the container, cover, but not hermetically, and store in a lukewarm place so that it does not split.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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