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Tarragon
4 Answers
Got some French tarragon at home which has been neglected.
Just had a good smell of it and it smells devine....slight aniseed smell.
So tomorrow, it will get potted up and taken care of.
So what culinary uses does it have ?
Many thanks
Just had a good smell of it and it smells devine....slight aniseed smell.
So tomorrow, it will get potted up and taken care of.
So what culinary uses does it have ?
Many thanks
Answers
1 to 4 of 4
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Hi hammerman :-)
A recipe I do with tarragon is this.
Chicken breast, seasoned and take a sharp knike and score slits into it.
Place crushed garlic and Tarragon into the slits. This can be left in the fridge to marinate if liked.
Grill slowly with butter and olive oil in a heatproof dish.
Turn over after 10 mins and do the other side.
Turn back over and spread philadelphia cheese over the top.
Place back under grill and cook until bubbling and browned.
Serve with a salad.
A recipe I do with tarragon is this.
Chicken breast, seasoned and take a sharp knike and score slits into it.
Place crushed garlic and Tarragon into the slits. This can be left in the fridge to marinate if liked.
Grill slowly with butter and olive oil in a heatproof dish.
Turn over after 10 mins and do the other side.
Turn back over and spread philadelphia cheese over the top.
Place back under grill and cook until bubbling and browned.
Serve with a salad.
Salmon with Tarragon
1 pound salmon fillet
1 tablespoon olive or canola oil
1 cup plain yogurt
1/4 cup chopped green onions
1 tablespoon minced fresh tarragon
1 tablespoon mayonnaise
2 teaspoons lime juice
1/2 teaspoon hot pepper sauce
Brush salmon on both sides with oil. Coat grill rack with nonstick cooking spray before starting the grill. Place salmon, skin side down, on grill rack. Grill, covered, over medium heat for 20-25 minutes or until fish flakes easily with a fork.
Sauce, combine the remaining ingredients in a small bowl. Serve with the salmon.
Metric:
455 g salmon fillet
15 ml olive or canola oil
235 ml plain yogurt
25 g chopped green onions
6 g minced fresh tarragon
15 ml mayonnaise
10 ml lime juice
3 ml hot pepper sauce
1 pound salmon fillet
1 tablespoon olive or canola oil
1 cup plain yogurt
1/4 cup chopped green onions
1 tablespoon minced fresh tarragon
1 tablespoon mayonnaise
2 teaspoons lime juice
1/2 teaspoon hot pepper sauce
Brush salmon on both sides with oil. Coat grill rack with nonstick cooking spray before starting the grill. Place salmon, skin side down, on grill rack. Grill, covered, over medium heat for 20-25 minutes or until fish flakes easily with a fork.
Sauce, combine the remaining ingredients in a small bowl. Serve with the salmon.
Metric:
455 g salmon fillet
15 ml olive or canola oil
235 ml plain yogurt
25 g chopped green onions
6 g minced fresh tarragon
15 ml mayonnaise
10 ml lime juice
3 ml hot pepper sauce
SHALLOT AND TARRAGON PESTO
This condiment can be tossed with asparagus and potatoes for an easy salad, dolloped onto scrambled eggs, or spread on bruschetta or served over pasta.
2 large shallots, peeled
2 tablespoons plus 2/3 cup olive oil
3/4 cup (packed) fresh tarragon
2/3 cup (packed) fresh Italian parsley
2 tablespoons sliced almonds
2 tablespoons grated Asiago cheese
Preheat oven to 350�F. Place shallots in small baking dish. Drizzle with 2 tablespoons oil. Cover dish with foil. Bake shallots 30 minutes. Uncover; roast shallots until soft, about 20 minutes longer.
Puree shallots, any oil in dish, and 1/3 cup oil in blender. Add 1/3 cup oil and all remaining ingredients; puree. Season with salt and pepper. (Can be made 1 day ahead; chill.)
Makes about 1 cup.
Bon App�tit Magazine
April 2004
This condiment can be tossed with asparagus and potatoes for an easy salad, dolloped onto scrambled eggs, or spread on bruschetta or served over pasta.
2 large shallots, peeled
2 tablespoons plus 2/3 cup olive oil
3/4 cup (packed) fresh tarragon
2/3 cup (packed) fresh Italian parsley
2 tablespoons sliced almonds
2 tablespoons grated Asiago cheese
Preheat oven to 350�F. Place shallots in small baking dish. Drizzle with 2 tablespoons oil. Cover dish with foil. Bake shallots 30 minutes. Uncover; roast shallots until soft, about 20 minutes longer.
Puree shallots, any oil in dish, and 1/3 cup oil in blender. Add 1/3 cup oil and all remaining ingredients; puree. Season with salt and pepper. (Can be made 1 day ahead; chill.)
Makes about 1 cup.
Bon App�tit Magazine
April 2004
http://en.wikipedia.org/wiki/Tarragon
Tarragon is one of the four fines herbes of French cooking, and particularly suitable for chicken, fish and egg dishes. Tarragon is one of the main components of Bearnaise sauce.
Tarragon is one of the four fines herbes of French cooking, and particularly suitable for chicken, fish and egg dishes. Tarragon is one of the main components of Bearnaise sauce.
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