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Salmon Steak w Grilled Kipflers & Sauce




Source of Recipe


From Outdoor Dining Recipes


List of Ingredients




800g kipfler potatoes, cut into 2 cm slices
4 x 200g salmon fillets
500g asparagus, trimmed

Béarnaise Sauce:
2 tablespoons white wine vinegar
2 tablespoons water
6 black peppercorns
1 tablespoon finely chopped fresh tarragon
2 egg yolks
125g Western Star Continental Unsalted Butter, melted



Recipe



method
Make béarnaise sauce.

Cook potato on heated oiled grill plate, uncovered, until browned lightly and just tender. Remove from grill; cover to keep warm. Cook fish and asparagus on same grill until asparagus is tender and fish is cooked as desired.

Serve fish with potatoes, asparagus and béarnaise sauce.

BÉARNAISE SAUCE
Combine vinegar, water, peppercorns and half of the tarragon in a small saucepan. Bring to a boil; reduce heat, simmer until reduced to 2 tablespoons. Strain; reserve liquid. Whisk eggs and reserved liquid in a small bowl over a saucepan of boiling water until thick and foamy. Remove from heat; gradually whisk in butter in a thin, steady stream until sauce is thick and glossy. Stir in remaining tarragon.