Salmon with béarnaise sauce and shrimp
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A fresh salmon steak on the BBQ with delicious béairnaise.

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Categorie: Hoofdgerechten Zalm BBQ
Keuken type Frans


Voor 4 Personen


4 fillets Salmon


150 g Butter
1 p Shalot
10 cl dry White Wine
1 Egg
pinch of Cayenne pepper
2 tbsp fresh Dragon

Voor erbij

500 g Asparagus, cooked
100 g unpealed gray shrimps

Salmon with béarnaise sauce and shrimp Aanwijzingen

    Cook the asparagus in salted boiling water.
    • Peel the shrimp and keep the waste separate.
    • Put the latter, together with the chopped shallot and half of the tarragon in a saucepan.
    • Add the white wine and 1 dl of water and cook over a low heat until 1 tablespoon of liquid.
    • Put everything through a point sieve and pour the moisture into another saucepan
    • Add the egg yolks in a warm but not boiling water bath. Continue to beat until you get an airy, foamy sauce.
    • Add the soft butter and mix thoroughly.
    • Season the béarnaise with Cayenne pepper and add the shrimps and the rest of the tarragon.
    • Heat the sauce over a low heat but make sure the egg yolks do not cook too far or you will have an omelet
    The Salmon
    • Bake the salmon fillets, seasoned with salt and pepper, on the barbecue or in the oven.
    • Place them together with the asparagus on a pre-heated serving dish.
    • Pour over the hot sauce and serve immediately.

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