Drouet Valéry - Fish & More: Fish and Seafood to Grill or Cook
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- Book:Fish & More: Fish and Seafood to Grill or Cook
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- Publisher:h f ullmann
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- Year:2015
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GRILLEDFish
OVEN-BAKEDFish
Chop 2 hard-boiled eggs, 1 oz (30 g) capers, 6 large cornichons, 2 green onions, and 1 small bunch of chervil. Mix all the ingredients together in a bowl with 1 cup (250 ml) mayonnaise. Serve with grilled fish. Melt 1 cups (300 g) butter in a double boiler. When the butter has melted, clarify by skimming off the curd that has formed on the surface and other impurities. Mix 5 egg yolks with 3 tablespoons (45 ml) water in a pan. Heat gently for 68 minutes, beating continuously to produce a light frothy sauce. Remove pan from heat and beat in the clarified butter. Add the juice of lemon and salt and pepper. Keep the sauce at room temperature. Goes well with, for instance, salmon noisettes with Roquefort (). Whizz for 30 seconds, then add 7 table-spoons (100 ml) each of olive and sunflower oil.
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