Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

A very fancy meal provided by !

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Yes, fish eat fish! This turned out pretty well - the béarnaise is acidic, buttery, and compliments the salmon nicely.

(unfortunately forgot to add shallots to the béarnaise... but add shallots! They taste good!)

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Ingredients

For the fish:

1 Side of salmon
1 Lemon (for serving)
Spices, about 1 tablespoon of each:
- Dried tarragon
- Salt (in this case, I used truffle salt, but that's not necessary)
- Parsley
- Onion powder

For the béarnaise:

- 1-2 tablespoons tarragon
- 1 cup white wine
- 1 cup vinegar
- 4 cups chicken stock (for demi-glace)
- 2 lemons
- 1-2 shallots, finely diced
- 1 tablespoon black pepper
- 1 teaspoon salt (used truffle salt in this instance, but not necessary)
- 1 cup vegetable or olive oil
- 1 stick butter, melted

I also seared some asparagus and baby potatoes for this, then added some shredded carrots and green cabbage

You'll also need a blender or food processor to emulsify the sauce.

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Recipe

1. Start by reducing the chicken stock into demi-glace using a flat pan on medium heat, stirring to prevent it from burning. This takes about 30 minutes - the demi-glace is ready when it is thick and syrupy. It will act like heated maple syrup. You won't need to stir at the beginning but will be stirring constantly at the end.
2. When demi-glace is complete, pour into a bowl for use later.
3. Pre-heat oven to 375 for cooking side of salmon. Spread tin foil on a baking sheet sprayed with oil (Note: some baking sprays are not gluten free and contain flour). If salmon already has skin removed, do not use tin foil and instead place directly on an oiled baking sheet.
4. Leaving skin on (if applicable), place salmon on the prepared baking sheet. Pat salmon dry with paper towels, then spread spices evenly across surface of the fish.
5. Cook fish in oven until done, about 40 minutes. I prefer my fish slightly under done, so slightly squishy in the center but otherwise firm. While the fish is cooking, proceed to complete the sauce. You may want to delay this step until after completing the sauce if you are also cooking additional vegetables, such as the potatoes and asparagus in the image above. If you are doing this, I recommend starting after completing step 7 so that you can use the same pan.
6. Using the same pan that was used for the demi-glace, pour in wine, vinegar, tarragon (for sauce), and shallots. Reduce under medium heat until thick and syrupy, about 30 minutes. Similar to when making the demi-glace, take care to stir with increasing frequency to prevent from burning.
7. Pour wine reduction, demi-glace, and remaining spices into blender or food processor with blender attachment. Juice both lemons into this bowl as well.
8. Turn blender or food processor on at full speed. Drizzle melted butter and oil into food processor slowly while machine is running, pausing to scrape down solids from the sides of the bowl. Continue this process until sauce is smooth.
9. Serve fish with slice of lemon.

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Substitutions

- If you'd prefer to make a standard foolproof béarnaise, you can substitute 3 eggs instead of the vegetable/olive oil and demi-glace.


If you make this, please let me know how it turns out!