Grilled Halibut Filet in Béarnaise Sauce
Procedure: (to make 11/2 cups of Béarnaise Sauce)
In the double boiler top, combine first 4 ingredients.
Over high heat, heat to boiling to boil until vinegar is reduced to about 1 tablespoon
Place double boiler top over double boiler bottom containing hot, not boiling, water.
Add egg yolks and cook, whisking constantly until slightly thickened.
Add butter, about 2 tablespoons at a time, beating constantly with whisk, until butter is melted and mixture is thickened.
Stir in parsley and serve about 1 tablespoon over each the fish.
Wash and dry the fillets with paper towels, season with salt and pepper and moisten with a teaspoon of olive oil.
Sprinkle one side of the fillets with freshly grated white breadcrumbs, pressing down with the flat of a knife to adhere the breadcrumbs.
Put under a hot broiler breaded side up then baste with butter occasionally, when one side is done, turn carefully and cook the other side.
(The fish is cook when it flakes easily by pricking a fork), and arrange the cooked fillets on a long hot dish.
Sprinkle with lemon juice, surrounded with small grilled tomatoes.
Season with salt and pepper. then heap 1/2 tablespoons rice on each tomato.
Serves 6 -8 people.
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