Yield: 1 servings
|150 grams||Softened butter|
|1 tablespoon||Lemon juice; (1 to 2)|
|4 \N||Chopped fresh herbs; (half and half) (4|
|\N \N||To 6)|
|2 \N||Shallots; finely chopped|
|1 \N||Handful sorrel leaves; chopped|
|4 tablespoons||Basil; chopped|
|4 tablespoons||Tarragon; chopped|
|4 tablespoons||Chervil; chopped|
|2 tablespoons||Olive oil|
|5 tablespoons||Parsley; chopped|
|2 tablespoons||Lemon thyme; chopped|
|5 tablespoons||Dry breadcrumbs|
|2 tablespoons||Dried sage|
|2 tablespoons||Dried marjoram|
|½ tablespoon||Dried summer savoy|
|1 teaspoon||Dried lovage|
|2 \N||Bay leaves; crumbled|
|1 teaspoon||Coarsely ground black pepper|
DILL AND LEMON VERBENA BUTTE
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.
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.