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Receta Herbs For Fish And Chicken

by Global Cookbook

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

1. Dill and lemon verbena butter:Blend all the ingredients together and shape into a roll.
2. 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.
3. 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.
4. 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.
5. 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.

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