Recipe - Herbs For Fish And Chicken

DILL AND LEMON VERBENA BUTTE
150 g Softened butter
1 tablespoon Lemon juice; (1 to 2)
4 Chopped fresh herbs; (half
and half) (4
To 6)

SORREL SAUCE
30 g Butter
2 Shallots; finely chopped
1 Handful sorrel leaves;
chopped
150 ml Cream

HERB BLEND FOR FISH
4 tablespoon Basil; chopped
4 tablespoon Tarragon; chopped
4 tablespoon Chervil; chopped

HERB AND CRUMB CRUST
2 tablespoon Olive oil
5 tablespoon Parsley; chopped
2 tablespoon Lemon thyme; chopped
5 tablespoon Dry breadcrumbs

CHICKEN HERB BLEND
2 tablespoon Dried sage
2 tablespoon Dried marjoram
One half tablespoon Dried summer savoy
One half tablespoon Rosemary
1 teaspoon Dried lovage
2 Bay leaves; crumbled
1 teaspoon Coarsely ground black pepper

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 58 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.

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