Steak bernaise sauce and Sea bass with moqueca sauce Recipe

Steak bernaise sauce, classic French sauce

Ingredients for 6 medallions:

6 filet mignon medallions

350ml dry white wine

350ml white vinegar

1 large onion, finely chopped

2 tablespoons full of finely chopped fresh tarragon

6 egg yolks

180g clarified melted butter

salt and freshly ground white pepper to taste

Procedures to prepare it:

Place the vinegar, wine, finely chopped onion and chopped tarragon in a pan (reserve 1 spoon of coffee to finish). Place over low heat to reduce until 1/4 of the initial amount (approximately 20 minutes). When reduced, remove from heat and give a thermal shock to cool faster. If you do the reduction earlier, just let it cool and put it in the fridge (lasts 2 weeks in the fridge). Heat water at the bottom of a pan until it starts to bubble and keep the water at this temperature. Place the egg yolks in a bowl, stir with a fouet, add 4 tablespoons of the prepared reduction and stir well with fouet. Take the bowl on top of the pan with bubbling water, (the bowl should not touch the water) and stir vigorously without stopping with fouet until it becomes a thick cream (4 minutes approximately).

At this time, remove from the heat and put the clarified butter on the wire without stopping vigorously stirring with fouet until all the butter is finished. Add salt and white pepper, stir and cover with a plastic bag (or plastic wrap) so as not to form a crust. Set aside the ready sauce and fry the medallions in the oil in a very hot pan, every 3 to avoid cooling the pan. Sprinkle with salt and pepper when you are frying the medallions. As soon as they are well browned, turn the heat down a bit so that they reach the point. (We like it to the point, if you prefer more well done, fry all the steaks just until they are very nice and golden, put the steaks on a baking sheet and take them to the preheated oven for 10 minutes). Place the steaks on the serving platter and serve the sauce separately. Each person then puts the sauce on top of the steak. Serve with sauté potatoes and a vegetable.

Sea bass with moqueca sauce and prawns

Ingredients for 6 people:

1.5kg sea bass fillet in slices

12 pink prawns with tail

4 tablespoons of palm oil

1,4l coconut milk

1 chopped onion

4 minced garlic cloves

2 girl finger peppers without chopped seeds

1 chopped seedless red pepper

3 very ripe chopped tomatoes

15g or 2 tablespoons chopped ginger

juice of 1 tahiti lemon

500ml shrimp or fish stock

1 tablespoon of basil leaves

1/2 teaspoon ground cumin

salt and pepper to taste

Decoration:

G 200g red tomatoes

raw tomatoes

purple basil branches

Procedures to prepare it:

Roast the tomatoes by placing them on a baking sheet, sprinkle with olive oil, add salt, pepper, pinch of sugar and basil. Bake for 10 minutes. Withdraw and reserve. Make the sauce: put all coconut milk in a pan and reduce over low heat by half. Put the palm oil in another pan and sauté the vegetables (DO NOT put the lemon, basil and cumin at this time). After 5 minutes cooking the vegetables, add 1 / 2l of shrimp or fish broth and leave to cover for 10 minutes. After this time, add the reduced coconut milk, lemon juice, basil and another 1/2 tablespoon of palm oil. Stir well, wait for it to cool slightly and beat everything in a blender. Do not coar. Return the sauce to the pan and leave it on low heat while the fish roasts.

Place the fish slices on a baking sheet, add salt and pepper, sprinkle with 4 tablespoons of white wine or half a lemon and sprinkle with olive oil. Cover with aluminum foil and bake in a preheated oven at 180C for 12 minutes.Fry the prawns in a very hot skillet with olive oil. Reserve. Remove the foam formed in the sauce, add salt and pepper to taste. Line the bottom of the dish with the sauce, place the fish slices on top of the sauce (dry the slices with shawl paper), sprinkle over the roasted tomatoes, place the shrimp around the dish and decorate with the raw tomatoes and purple basil.