Herbs for fish and chicken

1 servings

Ingredients

Quantity Ingredient
150 grams Softened butter
1 tablespoon Lemon juice; (1 to 2)
4 Chopped fresh herbs; (half and half) (4
To 6)
30 grams Butter
2 Shallots; finely chopped
1 Handful sorrel leaves; chopped
150 millilitres Cream
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
½ tablespoon Rosemary
1 teaspoon Dried lovage
2 Bay leaves; crumbled
1 teaspoon Coarsely ground black pepper

Directions

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.

Related recipes