Recipes with Tarragon, fresh

Hamburgerryg with rooted gratin

Bring water into a saucepan. Bring sugar, bay leaf and almonds and let it boil. Put a hamburgerry in the pot and simmer for 35 minutes. Take care not to boil excessively. Then let it cool off in the soup. seasoning: Mix finely chopped onions, fox emmenta

Chops in the estragon sauce

Turn the chops into wheat flour with added spices. Brunes on both sides of the fat. Put - not too close - in a frying pan. Estragonsauce: Cream, white wine and broth are boiled through a saucepan. Stir maizena into a little white wine, put it in the sauce a

Henkogte pears

Sugar, vinegar, lemon in both - with peel - 2 kinds of pepper and 2 dl of water are boiled. Solid pears (not too mature) peel and boil tenderly under the lid. Estragon finally arrived. Pear, lemon and estragon come in glass, add the layer of Atamon and p

Half baked potatoes with cod

The potatoes are washed and halved. Peel the potatoes, brush the surface with a little oil and sprinkle salt before baking at 200 degrees C. alm. Oven for 50-60 minutes in a preheated oven. The fish is steamed. In a covered dish 15-20 min. In the oven or 3-

Asparagus with dill dressing

The trapped ends are broken off and the asparagus is placed in a pan of lame salted water. They are cooked for 6-8 minutes and drips and put on a dish. The eggs are chopped and sprinkled over the asparagus. The ingredients for the dressing are combined t

Salmon and vegetables stirred with estragon and lemon butter

Place the salmon pieces on a plate of baking paper, sprinkle salt and pepper, cover the fish with baking paper and baking in the oven at 200 degrees C for approx. 20 minutes. Stir the butter with lemon juice and finely chopped estragon. Boil the sliced ​

Mushroom Sauce

Clean the mushrooms and cut them into thin slices. Sauter (brush them tender) into the fat without brining. Add wine, cream and broth. Squeeze garlic sauce and mix with mustard and estragon, after which this is also added. Let the sauce simmer over excessiv

Baked root vegetables in butterdej

Blanches the vegetables in salted water. Let them cool off. Turn the vegetables into chopped capers, estragon, cream fraiche, one of egg yolks, salt and pepper. Put the thinned butter dough together and roll it out to double size. Divide the butter dough in