| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Food networ, Food6 |
1 |
Servings |
INGREDIENTS
| 150 |
g |
Softened butter |
| 1 |
T |
Lemon juice, 1 to 2 |
| 4 |
|
Chopped fresh herbs, half |
|
|
and half 4 |
|
|
To 6), To 6 |
| 30 |
g |
Butter |
| 2 |
|
Shallots, finely chopped |
| 1 |
|
Handful sorrel leaves |
|
|
chopped |
| 150 |
|
Cream |
| 4 |
T |
Basil, chopped |
| 4 |
T |
Tarragon, chopped |
| 4 |
T |
Chervil, chopped |
| 2 |
T |
Olive oil |
| 5 |
T |
Parsley, chopped |
| 2 |
T |
Lemon thyme, chopped |
| 5 |
T |
Dry breadcrumbs |
| 2 |
T |
Dried sage |
| 2 |
T |
Dried marjoram |
| 1/2 |
T |
Dried summer savoy |
| 1/2 |
T |
Rosemary |
| 1 |
t |
Dried lovage |
| 2 |
|
Bay leaves, crumbled |
| 1 |
t |
Coarsely ground black pepper |
INSTRUCTIONS
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.
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