Hamburger with grilled swordfish

How to make Hamburger with grilled swordfish Recipe

Ingredients:
4 hamburger buns
2 large slices of swordfish (400 q)
200g flat beans
70 g onion
1 tbsp. soup lemon juice
4 tbsp. tablespoons chopped + a few sprigs tarragon
4 egg yolks
250 g cream
1 good pinch five crushed berries
8 cl this white vinegar
4 tbsp. soup olive oil
Salt and pepper

In a saucepan, mix the vinegar with 2 tablespoons of water, 30 g of oiqnon chopped pinch of cing berries and half the chopped tarragon. Bring to a boil and let reduce for a few minutes over low heat, uncovered.

Place the egg yolks in a double boiler and heat them quickly whipping. Pour the above mixture and beat with a whisk. Then stir in the cream and let thicken continuing to fight. Out of the water bath, add the remaining chopped tarragon, salt and set aside the sauce.

Cut bean dishes in 5 cm sections, then slice them lengthwise. Fry these sticks to the pan in a tablespoon of olive oil. Salt and pepper.

Preheat oven to 180 ° C (gas mark 6). Cut the slices of swordfish in four beautiful pieces. Brush with oil and season both sides with salt el of pepper. Heat a lightly oiled grill and let it cook swordfish.

Open buns in half, place them on the oven rack covered with aluminum nand spread them with bearnaise sauce. Of the funds, add the beans, swordfish steaks, a squeeze of lemon, chopped onion remaining few tarragon leaves, then Comb hats. Bake for 10 minutes and serve immediately.

Accompaniment, a salad of young seedlings would be perfect!

Hamburger with grilled swordfish