Recipes with Fresh tarragon

Butter from Montpellier

This tasty egg butter is served for hot vegetables. Run sardels, egg yolks, cucumbers, capers, garlic and spices through the food processor. Add the butter and stir again. Taste if With some lemon juice and salt. Add some oil to give the mixture the correct co

Bearnaise

Start melting the butter in a saucepan, with low heat. It must not take color and turn brown. Chop the estragon and chop so you have a good little handful overall. Chop the chopsticks very well. Put a ketchup and pour egg, water and white wine vinegar i

Small chickens with estragonsovs

Get fresh estragon in each chicken. Also bring a small bowl of butter. Rub the chickens with salt and pepper and brown them on all sides in butter and oil in a frying pan. Sweat the heat and pour half of the wine. Let the chickens spin under the lid for 35-40

Small chickens in the estragon

Get some fresh estragon in each chicken. Also bring a small bowl of butter. Rub the chickens with salt and pepper and brown them on all sides in butter and oil in a frying pan. Sweat the heat and pour half of the wine. Let the chickens spin under the lid for 3

Bulgur with beans and tahindressing

Pour 2 1/2 dl of boiling water over the bulge and leave it under cover for 15 minutes until water is soaked and the bulgus is soft. Season the beans, cut the carrots in the tern and steam the vegetables in a little water with salt until they are half-lubricate

Sauce Choron

In a thick-bottomed saucepan met the chopped chalotteløg, chopped tarragon, chopped Chervil leaves, a little thyme, a little salt, bay leaf, pepper and tarragon vinegar and white wine. Let it boil and cool. You do not have time/patience, can this point be repl

Salmon with Savoykaal

1. Melt the butter at medium heat in a large frying pan and fry the shallots and Savoy cabbage to it starts to become soft, about 4 minutes. 2. Add the garlic, white wine, vinegar, Bay leaves and thyme, and salt and pepper to taste. Simmer a further 3 min. 3

Roasted Victoria bass with saffron tomato salsa

The fish grilled until it is juicy in the middle. The tomatoes cut into quarters, the juice and pips removed, and tomato flesh cut into small cubes. Stirred together with finely chopped onion, saffron, lemon juice, oil, salt, pepper and tarragon. Served with s