Pommes frites with béarnaise sauce
The ultimate pommes frites, seasoned with rosemary salt and served with a decadent béarnaise sauce. You decide whether to put them in a bap or not!
French fries (4 portions)
4 Large potatoes (king Edward)
Vegetable oil
3 Rosemary (sprig)
Maldon salt
Cut the potatoes into chips, wash in ice water.
Place the potatoes in cold salted water and bring to the boil, gently simmer for around 2 minutes. Place on a rack and put into the fridge to dry.
Heat the oil to 130C and blanch your cooled chips for another 6mins approx. or until a fine skin has formed on the outside of the chip. Place on a rack and put into the fridge to dry.
Heat the oil to 175C cook your chips until nicely golden brown all over, drain excess oil, season with rosemary salt whilst hot and tuck in.
Tarragon reduction (160ml)
150ml White wine
150ml Vinegar (white wine)
1 Shallot (sliced)
15 Black peppercorn (unit)
3 Tarragon (sprig)
Bring all ingredients to the boil and reduce by half. Leave in the fridge to infuse and use another day.
Béarnaise sauce (4 Portions)
3 Egg yolks (Burford brown, Clarence Court)
40ml hollandaise reduction
180g Butter (browned)
½ Lemon juice
Chopped tarragon + chervil
Salt+pepper
Cook your butter in a medium saucepan until brown and nutty.
Whisk egg yolk and reduction over a pan of simmering water until thick, aerated and cooked. Slowly whisk in your butter, finish with lemon, herbs and seasoning.
