1 cup of white wine
1/2 cup of butter
1/2 cup of vinegar
2 tablespoons of olive oil
2 tablespoons of fresh chervil, chopped
1 tablespoon of water
1 tablespoon of finely chopped green shallot
1 tablespoon of lemon juice
1/2 teaspoon of salt
4 portions of namorado (800g)
3 egg yolks
To taste: salt and black pepper
For serving: chervil, chopped
1 cup of white wine
1/2 cup of butter
1/2 cup of vinegar
2 tablespoons of olive oil
2 tablespoons of fresh chervil, chopped
1 tablespoon of water
1 tablespoon of finely chopped green shallot
1 tablespoon of lemon juice
1/2 teaspoon of salt
4 portions of namorado (800g)
3 egg yolks
To taste: salt and black pepper
For serving: chervil, chopped
1
Preheat the oven to medium temperature
2
Season the fish with salt, lemon juice, and olive oil, and bake for 25 minutes
3
Bring the wine, vinegar, chervil, and shallot to a boil over low heat
4
Simmer for 10 minutes or until reduced by half
5
Remove from heat and whisk in the egg yolks mixed with water, beating continuously
6
Return to low heat, stirring constantly, for 5 minutes or until thickened without boiling
7
Remove and whisk in the butter, beating
8
Season with salt and black pepper
9
Serve over the fish and sprinkle with chervil.
