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Herbs For Fish And Chicken
Yields: 1 serving(s) - Preparation Time: 15 minutes
Ingredients
Dill And Lemon Verbena Butte
- 150 gram(s) softened butter
- 1 tablespoon(s) lemon juice; (1 to 2)
- 4 chopped fresh herbs; (half and half) (4
- To 6)
Sorrel Sauce
- 30 gram(s) butter
- 2 shallots; finely chopped
- 1 handful sorrel leaves; chopped
- 150 milliliter(s) cream
Herb Blend For Fish
- 4 tablespoon(s) basil; chopped
- 4 tablespoon(s) tarragon; chopped
- 4 tablespoon(s) chervil; chopped
Herb And Crumb Crust
- 2 tablespoon(s) olive oil
- 5 tablespoon(s) parsley; chopped
- 2 tablespoon(s) lemon thyme; chopped
- 5 tablespoon(s) dry breadcrumbs
Chicken Herb Blend
- 2 tablespoon(s) dried sage
- 2 tablespoon(s) dried marjoram
- 1/2 tablespoon(s) dried summer savoy
- 1/2 tablespoon(s) rosemary
- 1 teaspoon(s) dried lovage
- 2 bay leaves; crumbled
- 1 teaspoon(s) coarsely ground black pepper
Directions
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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