Low toasted coast and tartar sauce by Laurent Mariotte
- Total time
- 45 min
- servings
- 4 servings
- Dish type
- Other
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Prep
20 min
Cook
25 min
Total time
45 min
Ingredients
Ingredients
- 1 1 pieces of 1 kg low-cost
- 2 c. à café 2 teaspoons of dry green pepper
- 1 1 grape seed oil
- 2 2 hard egg yolks
- 1 c. à soupe 1 tablespoons of Amora Strong Mustard
- 2 2 new onions
- 1 1 chives boots
- 1 1 lines of wine vinegar
- grey salt
- large grey salt
- mill pepper
- 5 c. à soupe 5 tablespoons of mayonnaise
- 2 c. à soupe 2 tablespoons of ketchup
- 1 c. à café 1 teaspoons of worcestershire sauce
- 1 c. à café 1 teaspoons of pepper sauce
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Method
- 1
Preheat the BBQ to 200°C.
- 2
Crush the green pepper coarsely, mix with two spoons. souped grape seed oil and a spoon. soup with big grey salt. Massage the beef bass with this preparation.
- 3
Place it on the barbecue grill and lower the temperature to 170°C.
- 4
Colour 5 minutes on each side. Turn the meat over the first grilled side, then lower the hood and cook for 5 minutes. Let rest on a turned plate to keep the heat. (In total: 20 to 30 min of cooking depending on thickness).
- 5
Prepare the tartar sauce: in a salad bowl, crush the hard egg yolks and add the mustard. Whisk, salt, pepper and add 1/4 liter of grape seed oil in fillet until the mayonnaise has a good hold. Add the vinegar and mix. Cut the onions and chives very finely; add to the mayonnaise.
- 6
Prepare the Burgundy sauce: mix all ingredients in a salad bowl. Correct seasoning.
- 7
Cut the bass rib into 1/2 cm thick slices, put on the board and serve with sauces.
Source : marmiton
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