Free Recipes Archive
Serves 4 Roasted Salmon 4 x180g thick, mid-cut fillets wild Scottish salmon, skinned Salt and pepper, to taste Olive oil for pan-frying Béarnaise Relish 2 tarragon leaves 20g coarsely-ground black pepper Olive oil 500g shallots, sliced lengthwise 250ml clear chicken Read More …
3 tablespoons tarragon or white wine vinegar or white wine 2 teaspoons chopped onion 1 teaspoon tarragon leaves, crushed 1/4 teaspoon ground pepper 3/4 cup Hollandaise Sauce In small saucepan, bring vinegar, onion and seasonings to boiling. Reduce heat and Read More …
Serves: 4 1 thick sirloin steak or 2 x 350 g sirloin steaks salt and freshly-ground pepper 10 ml oil 30 g butter Béarnaise Sauce Reduction 100 ml white wine 100 ml white wine vinegar 20 g shallots, finely chopped Read More …