Here is my new favourite way to serve fish...Pan-seared salmon, (or tillapia or trout, whatever is freshest), layered on bread, (or English muffin) with salami, parmesano reggiano (real parmesan cheese from Italia) and topped with Bernaise sauce. Oh my gosh, it is so good...
First you need to make the Bernaise sauce.
You will need:
4 egg yolks (preferably organic)
1 tsp water
1 tsp raspberry vinegar
1 squirt of thick chili sauce
dash of fresh ground sea salt and black pepper
sprig of fresh tarragon, chopped (preferably from your garden)
about 3 tbsp softened butter
Whisk everything but the tarragon and butter together in a heavy bottomed saucepan. Whisking constantly over low to medium heat, cook until thickened. (About 140 degrees F.) Be very careful not to overcook, otherwise it will be lumpy. Basically, you want to cook it until it's creamy and no longer separated. Immediatey remove from heat and whisk in the butter 1 tbsp at a time, slowly emmusifying it. After all the butter is added, whisk in the chopped tarragon. Set the sauce aside and pan-sear your fish. Layer onto the bread thinly sliced salami and parmesano reggiano. Top with the fish and cover it in Bernaise sauce. Garnish with more chopped tarragon. Then eat with your hands and lick your fingers. What? You're at home, not out to eat!
