| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Food networ, Food6 |
1 |
servings |
INGREDIENTS
| 150 |
g |
Softened butter |
| 1 |
tb |
Lemon juice; (1 to 2) |
| 4 |
|
Chopped fresh herbs; (half and half) (4 |
|
|
To 6) |
| 30 |
g |
Butter |
| 2 |
|
Shallots; finely chopped |
| 1 |
|
Handful sorrel leaves; chopped |
| 150 |
ml |
Cream |
| 4 |
tb |
Basil; chopped |
| 4 |
tb |
Tarragon; chopped |
| 4 |
tb |
Chervil; chopped |
| 2 |
tb |
Olive oil |
| 5 |
tb |
Parsley; chopped |
| 2 |
tb |
Lemon thyme; chopped |
| 5 |
tb |
Dry breadcrumbs |
| 2 |
tb |
Dried sage |
| 2 |
tb |
Dried marjoram |
| 1/2 |
tb |
Dried summer savoy |
| 1/2 |
tb |
Rosemary |
| 1 |
ts |
Dried lovage |
| 2 |
|
Bay leaves; crumbled |
| 1 |
ts |
Coarsely ground black pepper |
INSTRUCTIONS
DILL AND LEMON VERBENA BUTTE
SORREL SAUCE
HERB BLEND FOR FISH
HERB AND CRUMB CRUST
CHICKEN HERB BLEND
Dill and lemon verbena butter:
Blend all the ingredients together and shape into a roll.
Sorrel sauce:
Mix the butter, shallots, handful of sorrel leaves, cream and bring to the
boil. Soften shallots in butter then add the sorrel until limp. Stir in the
cream.
Herb blend for fish:
Mix all the ingredients together and place on the fish or shellfish before
grilling or baking or can be used in fish soups.
Herb and crumb crust:
Mix all the ingredients together and brush the upper fillet of fish (cod,
salmon, John Dory, seabass etc - in portion size) with oil and place on
oiled tray. Press herbs into the fish then drizzle a little more oil over
and press on the breadcrumbs. Bake in oven on 200C for 5-8 minutes
depending on the thickness of the fish or grill.
Chicken herb blend:
Put the dried sage, dried marjoram, summer savoy, rosemary, lovage, and bay
leaves with the ground black pepper into a bowl and combine, sieve and
store in an airtight container.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Heal the Past… Live the Present… Dream the Future…”