Salmon with béarnaise sauce

1. Peel and finely chop 3 shallots. Wash and chop 6 tarragon leaves.

2. Toss in a pan with 5 cl of vinegar, 5 cl of white wine. Salt and pepper. Over low heat, reduce sauce by 2/3 until shallot confit. Add 3 egg yolks and whisk vigorously.

3. When the sauce thickens, stir in 200g soft butter in small pieces, still whisking. Pour the juice of ½ lemon. Beat again.

4. Cook 4 slices of salmon in oil, salt and pepper. Cook each side for 4 to 6 minutes. Transfer on a plate and pour béarnaise sauce around the edge.

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