How to cook Grilled Shad with Bearnaise Sauce
- 2 pounds (900 g ) shad (or other fish), cleaned
- Olive oil
- Lemon juice
- 1/4 pint (150 ml) white wine
- 1/4 pint (150 ml) vinegar
- Fresh tarragon
- French parsley
- Ground black pepper
- 1 or 2 finely chopped shallots
- 3 egg yolks
- 5 ounces (150 g) melted butter
- Tiny pinch of cayenne
- Clean the shad or other fish, score on the sides, season, anoint with olive oil and lemon juice, and grill.
- To prepare Bearnaise sauce put white wine and vinegar in a saucepan with some fresh tarragon, thyme and parsley, a sprinkling of coarsely ground black pepper and finely chopped shallots.
- Bring this to the boil and reduce it until there are only a few tablespoonfuls of liquid left.
- Strain this into the top of a double boiler, let it cool, and then add to it egg yolks previously mixed with a tablespoonful of water.
- Whisk it while it heats. Once the egg yolks begin to thicken, start adding little by little melted butter, still whisking.
- When all the butter has been added, the sauce should be really thick.
- Pass it through a fine sieve and apply the finishing touches by adding a tablespoonful of chopped tarragon and half a tablespoonful of chopped French parsley, a tiny pinch of cayenne and a thread of lemon juice.
- Serve the grilled shad hot with Bearnaise sauce.
The French name of this recipe is Alose Grillee Sauce Bearnaise
Bearnaise Sauce is the famous French sauce to which the Bearn gives its name. Bernaise sauce is a sauce like Hollandaise sauce, and is an emulsion of clarified butter and egg yolk with the distinct flavoring of tarragon, shallots, and chervil.
This recipe for Grilled Shad with Bearnaise Sauce serves/makes: 4
The Grilled Shad with Bearnaise Sauce Recipe adopted from the book North Atlantic Seafood.
Main Ingredient: Shad
Preparation Method: Broiled/Grilled