Recipe: Herbs For Fish and Chicken [edit]

Photo: Flickr user

Photo helpful? Yes No

Related Blogposts

Bloggers, have you written about Herbs For Fish and Chicken? Add a widget!

You need to sign in or sign up to leave a comment.

Tags: Poultry

Yield: 1 servings

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	handf sorrel leaves, chopped
150	ml 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

Step 1	Dill and lemon verbena butter:Blend all the ingredients together and shape into a roll.
Step 2	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.
Step 3	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.
Step 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 minutes depending on the thickness of the fish or grill.
Step 5	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.