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Ingredientes
- 150 gm Softened butter
- 1 Tbsp. Lemon juice, (1 to 2)
- 4 x Minced fresh herbs, (half and half) (4 To 6)
- 30 gm Butter
- 2 x Shallots, finely minced
- 1 handf sorrel leaves, minced
- 150 ml Cream
- 4 Tbsp. Basil, minced
- 4 Tbsp. Tarragon, minced
- 4 Tbsp. Chervil, minced
- 2 Tbsp. Extra virgin olive oil
- 5 Tbsp. Parsley, minced
- 2 Tbsp. Lemon thyme, minced
- 5 Tbsp. Dry breadcrumbs
- 2 Tbsp. Dry sage
- 2 Tbsp. Dry marjoram
- 1/2 Tbsp. Dry summer savoy
- 1/2 Tbsp. Rosemary
- 1 tsp Dry lovage
- 2 x Bay leaves, crumbled
- 1 tsp Coarsely grnd black pepper
Direcciones
- 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 in the sorrel till limp. Stir in the cream.
- Herb blend for fish:Mix all the ingredients together and place on the fish or possibly shellfish before grilling or possibly baking or possibly 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 min depending on the thickness of the fish or possibly grill.
- Chicken herb blend:Put the dry sage, dry marjoram, summer savoy, rosemary, lovage, and bay leaves with the grnd black pepper into a bowl and combine, sieve and store in an airtight container.
