2 Tbl. dried tarragon
3/4 cup red wine vinegar
1 small shallot, diced
3 egg yolks
1 cup melted butter
juice of 1/2 lemon
pinch of salt
pinch of cayenne pepper
1/4 cup hot water
In a heavy saute pan, cook the tarragon , wine vinegar, and diced shallot over medium heat for 10-15 min. or until the mixture becomes paste-like. Set aside.
Mix together eggs, 1/8 cup of hot water, lemon juice, salt and pepper and cook in a double boiler until the mixture reaches the consistency of mayonnaise. Remove from heat. Add the melted butter slowly, stirring continuously. If the mixture becomes too thick, thin with the remaining 1/8 cup of hot water. Add the tarragon-wine vinegar-shallot mixture and blend well.
4 8-ounce fresh Alaska halibut fillets
1 cup flour
4 whole eggs, beaten
4 ounces butter or margarine
16 pieces fresh asparagus, lightly steamed
8 ounces fresh Dungeness crab meat
12 ounces Bearnaise Sauce
Dip halibut fillets in egg and then dredge in flour.
Heat butter or margarine in a non-stick skillet over medium-high heat. Add halibut fillets and cook 4 min. on each side, or until done. Remove from heat.
Place fillets on individual serving dishes, add asparagus and top with fresh Dungeness crab meat. Finish with 2-3 ounces of Bearnaise sauce spooned over each serving.