Low toasted coast and tartar sauce by Laurent Mariotte

Ingredients

For 4 servings

• •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

Method

1. 1.Preheat the BBQ to 200°C.
2. 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. 3.Place it on the barbecue grill and lower the temperature to 170°C.
4. 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. 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. 6.Prepare the Burgundy sauce: mix all ingredients in a salad bowl. Correct seasoning.
7. 7.Cut the bass rib into 1/2 cm thick slices, put on the board and serve with sauces.