Remove the outer skin of red and white onions, cut the crosswise almost trough. They need a tbsp of olive oil and then put them in a 190°C oven for 50 mins.
Melt 70 gr butter
Cover the fish fillets in flour and fry in butter for 5 mins
In the meantime whisk 2 egg yolks with the 1 tbsp white wine, the juice of 1/2 lemon, au bain marie.
Then add 35g butter, bit by bit and keep whisking till you have a nice thick sauce.
Finally add 1/2 tbsp Dyon mustard, 1/4 tbsp whole grain mustard and some cayenne pepper.
Serve as shown, with some brown shrimps and cress
Follow me on Instagram: peterschoenmaker7
( Recipe: Jan Tournier)
Melt 70 gr butter
Cover the fish fillets in flour and fry in butter for 5 mins
In the meantime whisk 2 egg yolks with the 1 tbsp white wine, the juice of 1/2 lemon, au bain marie.
Then add 35g butter, bit by bit and keep whisking till you have a nice thick sauce.
Finally add 1/2 tbsp Dyon mustard, 1/4 tbsp whole grain mustard and some cayenne pepper.
Serve as shown, with some brown shrimps and cress
Follow me on Instagram: peterschoenmaker7
( Recipe: Jan Tournier)
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