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Steamed salmon with Bearnaise butter & chat potatoes

Method

  • To make the béarnaise butter, simmer the vinegar with the red onion and a little ground pepper until the liquid has almost disappeared and the onion is tender. 
  • Then combine the butter with the tarragon, onion mixture and lemon juice. Taste for seasoning.
  • Steam the salmon and boil the potatoes in plenty of lightly salted, boiling water until tender.
  • To serve, arrange the salmon and potatoes on individual plates, and spoon a dollop of the butter on top.
  • nb. You can use dried tarragon, but if you do so add it to the onion mixture.

Ingredients

  • 2 tbsp tarragon vinegar (or white wine vinegar)
  • 1 tbsp finely chopped red onion (or shallots)
  • sea salt & freshly ground pepper
  • 100 gm butter, soft
  • 1 tbsp chopped fresh tarragon
  • a squeeze of fresh lemon juice
  • 4 x 180 gm salmon steaks, all bones removed
  • 12-16 chats (baby potatoes), peeled

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm