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How To make Fillet Of Beef with Cornichon Tarragon Sauce
***** NONE *****
1 Fillet of beef, about 3-3-1/
-2 lb, tied, room temp
1 3/4 tb Olive oil
1/3 c Unsalted butter, softened
3 2/3 tb Dijon mustard
3/8 c Shallots, minced
1 2/3 c Dry white wine
2 2/3 tb Fresh tarragon, minced
1 3/4 tb Heavy cream
13 1/3 Cornichons, julienned
Rub the fillet with the oil, season with salt and pepper and, in a large
roasting pan, roast in a preheated 550f oven for 23 minutes or until a meat
thermometer registers 130f for medium rare. Transfer to a platter and let
stand, loosely covered with foil, for 15 minutes. In a bowl, cream the
butter and mustard. In a large saucepan, combine the shallot, wine, and
tarragon and cook the mixture over mod-high heat until wine is reduced to
about 1 cup. Add the cream and cornichons, reduce heat to low, and whisk
in the mustard butter, a little at a time, with any meat juices that have
accumulated on the platter. Season the sauce with salt and pepper and keep
it warm, but do not boil. Slice the fillets and nap with sauce.
How To make Fillet Of Beef with Cornichon Tarragon Sauce's Videos
The Fabulous Baker Brothers' Fish Finger Sandwich | Waitrose
Home-made fish fingers are super-easy to make and are great in a sandwich. They freeze well, so make a large batch and keep them for a rainy day. You can also push the boat out and make your own tartare sauce to take them up a level.
Serves 4
Ingredients:
8 slices white bread
200g white fish fillet, such as cod, pollack or whiting, skinned
2 eggs
50g milk
30g flour
100g breadcrumbs
1 baby gem lettuce
For the tartare sauce:
1 tsp finely chopped parsley
1 tsp finely chopped tarragon
1 tbsp finely chopped capers
8 cornichons, finely chopped
1 small shallot, finely diced
50g mayonnaise
Method:
1 Slice the fish into thin strips, about 1cm wide. Season with salt and pepper.
2 Whisk the eggs and milk together. Dust the fish in the flour and shake the excess off. Dip in the egg and milk, then roll in the breadcrumbs. Dip back into the egg and again through the breadcrumbs. Place in the fridge to firm up.
3 To make the tartare sauce, stir all the chopped ingredients into the mayonnaise. Season to taste. It should be coarse, thick and pungent.
4 Heat a fat-fryer to 170°C (or warm the vegetable oil in a pan using a probe to gauge the temperature accurately) and cook the fish fingers for 5 minutes, until brown and crispy. The fish will cook quite quickly, and it's better to be just done than dry and mushy. Remove and season.
5 Spread the bread liberally with tartare sauce. Add a layer of fish fingers and a few leaves of baby gem. Give the whole thing a quick squash and eat whilst looking at a rainy window and thinking the world isn't so bad when you've got a fish finger sarnie.
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Eggplant and Goat Cheddar Canape
How to Make Fish Finger Sandwich
One of the best sandwiches on earth and being homemade takes it to another level!
Tartar Sauce
Mayonnaise - 6 Tablespoons
Shallots - 2
Egg - 1
Cornichons - 60g
Capers - 60g
Chives - Small Bunch
Tarragon - small Bunch
Lemon - 1
Fish Fingers
Skinless & Boneless Cod Loin - 1
Cooking oil (Rapeseed or Vegetable)
Plain Flour - 5 Table Spoons
Salt
Pepper - 3 Tea spoons
White Pepper - 3 Tea spoons
Paprika - 3 Tea spoons
Eggs - 2
Golden Breadcrumbs - 4 Table Spoons
chefrick.co.uk
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