Recipes with Tarragon

Key West salad with surimi

Mix the sliced ​​spinach, salad, cabbage with orange boats, chopped red onion and surimi. Sprinkle orange juice, vinegar, olive oil and taste with estragon, salt and pepper. Get dressings about salads.

Chopped lamb shrub IIII

Bed the butcher bark the lamb and make it able to pamper. Put the roll in soft in the wine. Chop the hard boiled egg well. Pil onion and garlic sauce and chop both pieces nicely. Cut the ham into small cubes. Parsley and Esdragon rinse, shake dry and chop t

Mustard chops with blanched broccoli and sauce

Brown the chops in half of the butter and spread them in a greased ovenproof dish. Chop the onions, season them in the rest of the butter and spread them over the chops. Pour the grease from the pan and cook with broth and white wine. Season with mustard, e

Lime-marinated chicken breast with green mojo

Marinating: Wash the lime in lukewarm water. Peel off the outer part of the skull. Squeeze the juice out. The shell and juice are mixed with the other marinade ingredients. Put the chicken thighs in the marinade. Leave it in the fridge for a couple of hours.

Pasta with turkey in mustard sauce

Cook pasta al dente. Sprinkle the limestone slices with salt and pepper and fry at high heat until they are cooked. Take the meat and cook with a glass of white wine. Then add broth and estragon and cook for about 5 minutes. Then add mustard and cream fraiche

Turkey fried potatoes with pepper salad and gratin potatoes

Onions, peppers and tomatoes are chopped well. Stir the meat with eggs, flour and spices. Add vegetables and cream and stir well. The consistency must be like a freak-father. Let the father rest approx. 10 min. Melt the butter on a pan with good heat. Form the

Turkey inderfilet

Cut a pocket along the inner fillet and fill with smoked salmon. Close with toothpicks and season the whole fillet with salt and pepper. Brush in oil on the forehead and fry for 15-20 minutes at 180 degrees C. On the same pan sautees mushrooms, sugar peas a

Chateaubriand Sauce (Sauce Chateaubriand)

The chopped charlots, a small branch of thyme, a pair of laurel leaves, the crushed mushrooms and the white wine come in a saucepan. When the wine is almost inoculated, the calf cloud comes in the saucepan and you reboil the contents until there is only 125 gr