Roasted bar, honey sauce

Roasted bar, honey sauce
  • Serves: 0 People
  • Prep Time: 20 min
  • Cooking: 15 min
  • Difficulty: medium
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Roasted bar, honey sauce

Ingredients

Directions

  1. ### Cooking ###
  2. Peel the cloves of garlic, cut into thin strips, cook for 2 minutes over moderate heat in a small oiled skillet.
  3. Peel the potatoes, wash them, cut into 2 mm slices, put them in a pan of cold water, bring to a boil, cook for 2 minutes.
  4. Remove from heat, drain, go under cold water and drain again.
  5. On an oiled baking sheet, arrange half the rosette slices of potatoes to form 4 circles of 10 cm diameter. Spread over the slices of garlic and the tarragon leaves. Season with salt and pepper and cover with remaining slices of potatoes.
  6. Brush the barstones with olive oil, season with salt and pepper; place them next to the potato rings, put in the oven at 200 ° C (tea 6) and cook for 10 minutes.
  7. Meanwhile, pour the beer into a saucepan, add the honey and cook the mixture until it is sweet. Remove from heat, add the fresh cream, salt, pepper and mix until a foaming sauce.
  8. Place on each plate a bar steak, a rosette of potatoes, cover with sauce and serve immediately.

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Andouillette with white wine and mustard sauce



  • Serves: 0 People
  • Prep Time: 30 min
  • Cooking: 10 min
  • Difficulty: medium

Andouillette with white wine and mustard sauce

Ingredients

Directions

  1. ### Preparation ###
  2. Peel and chop the onion and shallots.
  3. Lightly brown the chopped onion and shallot in a little olive oil. Add the andouillettes and fry them.
  4. When golden brown, add the white wine and bring to a boil. Reduce the fire.
  5. In a bowl, mix the crème fraîche and the old-fashioned mustard and add the mixture to andouillettes.
  6. Cook for 5 minutes. ### Wine pairing ###
  7. Macon Bla