Grilled Salmon with Sauce Choron

By á-3915

Ingredients

• FISH
• 4 portions (7 ounces each) fresh salmon, grilled approximately 5 minutes on each side
• HOLLANDAISE SAUCE FOR SAUCE CHORON
• 3 egg yolks
• 9 ounces melted butter
• 2 1/2 tsp. lemon juice
• Salt and pepper to taste
• BEARNAISE REDUCTION
• 3 tbsp. minced shallots
• 1/3 cup red wine vinegar
• 5 green peppercorns
• 1/2 cup tarragon

Preparation

Step 1

1. Whip egg yolks, adding a touch of water to loosen the yolks, over a double boiler until cooked. DO NOT SCRAMBLE!!! This should have a custard-like consistency.

2. Remove from heat and slowly add melted butter. Add lemon juice and season with salt and pepper. Add bearnaise reductions.

TO MAKE BEARNAISE REDUCTIONS

1. Combine ingredients and heat over low flame until complete evaporation. Add this reduction to hollandaise sauce.

2. Add 1 tbsp. tomato paste to complete Sauce Choron.