This spicy egg-butter sauce goes well with sea tongue. His recipe comes from France. If you want to surprise your guests, serve this aromatic dish to the table.
It is necessary
- For 6 servings:
- - 6 fillets of sole
- - salt pepper
- - 600 g green beans (can be frozen)
- - 300 ml dry white wine
- For the sauce:
- - 250 g butter
- - 4 shallots
- - 2 table. spoons of tarragon leaves
- - 1/2 tea. tablespoons of crushed black pepper
- - 100 ml white wine vinegar
- - 4 egg yolks
- - 2 pinches ground cayenne pepper
- - 1 teaspoon lime juice
- - salt
Instructions
Step 1
Prepare the sauce first. Melt the butter in a saucepan over low heat. Remove foam with a slotted spoon.
Step 2
Chop the peeled shallots and herbs. Stir in a saucepan with crushed pepper, pour in the vinegar and heat until the vinegar is half evaporated.
Step 3
Strain the liquid through a fine sieve into a large metal bowl. Stir in the yolks with a whisk.
Step 4
Place the container with the sauce in a hot water bath and beat the sauce until it thickens. Remove from the water bath and, pouring in oil in portions, beat. Add lime juice, salt and cayenne pepper to taste.
Step 5
Rub the sole fillet with salt and pepper. Wash the beans and cut off the ends. In a saucepan, bring 300 ml of water and wine to a low boil and cook fillets with beans over low heat for 15 minutes. Serve with béarnaise sauce.
