The classic Bearnaise, enhanced with orange. On fish instead of steak.
1 salmon fillet, about 2 pounds
1 cup white wine
1/2 teaspoon black pepper
1 shallot, chopped
2 - 3 tablespoons white wine
1 tablespoons dried tarragon
3 egg yolks
2 tablespoons orange juice concentrate, thawed
1/4 teaspoon salt
1 stick hot, melted butter
1 cup grape tomatoes for garnish
Preheat oven to 400 degrees F. Place salmon in a large roasting pen with a little olive oil. Sprinkle with 1/2 teaspoon pepper and roast 15 - 20 minutes, or until done. In a small skillet, mix together shallot, wine and tarragon. Simmer until wine is reduced and mixture is moist. Set aside.
In a blender, blend egg yolks, orange juice, salt and tarragon mixture. With motor running, slowly add butter.
Arrange salmon on a serving platter, top with bearnaise and garnish with grape tomatoes. Serves 4.