Flathead Fillets With A Tarragon Butter Recipes

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FLATHEAD FILLETS WITH A TARRAGON BUTTER



Flathead Fillets With a Tarragon Butter image

This is a very simple dish, it does not take much time to make, is really healthy and looks wonderful. When I lived in Australia I used to make this with flathead fillets, but these fish are native to Australia, so now I have moved I have had to adapt. The other night when I made these I used really small fillets of perch, so adapt the recipe for what you can get, I have also made this with small sea brim fillets, so it is versatile, just make sure they a little fillets.

Provided by The Flying Chef

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

12 -16 small fish fillets, flathead if you live in OZ (I say 12-16 depending on whether you want to do 3 or 4 fillets per person, I prefer 4 so take your p)
2 tablespoons plain flour
2 -4 teaspoons garlic powder (Depending on personal taste.)
2 medium sweet potatoes (about 500g in weight.)
salt and pepper
200 g baby asparagus
200 g snow peas
80 g melted butter
1 1/2 tablespoons tarragon, coarsely chopped

Steps:

  • Peel sweet potato and cut into thick slices (about 2cm each slice). Boil steam or microwave until just tender. Heat some oil in a pan, add sweet potato slices and brown on both sides.
  • Mix flour with some salt and pepper, sprinkle fish with garlic on both sides, dip fillets into flour, shake off any excess.
  • Add fillets to a heated pan and cook until browned on both sides, remember they are small fillets so cooking time will be quick.
  • Boil, steam or microwave the asparagus and snow peas until just tender.
  • Mix tarragon with melted butter.
  • To Serve: Divide sweet potato among plates, top with vegetables, then place fish on top of them. Drizzle combined melted butter and tarragon over.

FILLETS OF LAMB WITH TARRAGON



Fillets Of Lamb With Tarragon image

Provided by Pierre Franey

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 whole skinless, totally lean fillets of lamb or lamb tenderloins, about 1 pound total weight
Salt to taste if desired
Freshly ground pepper to taste
1 egg
1 tablespoon water
2 tablespoons flour
1 cup fine fresh bread crumbs
1/4 cup finely grated Gruyere or Parmesan cheese
2 tablespoons corn, peanut or vegetable oil, approximately
2 tablespoons butter
1 tablespoon finely chopped fresh tarragon

Steps:

  • Cut each lamb fillet crosswise into 4 equal portions.
  • Place the pieces, one at a time and cut side down, on a sheet of plastic wrap or wax paper. Cover with another sheet of plastic wrap or wax paper. Pound lightly to flatten each piece.
  • Sprinkle the pieces on both sides with salt and pepper.
  • Beat the egg with the water and pour the mixture into a flat dish with raised edges.
  • Dip the pieces of meat in flour on both sides. Shake off excess.
  • Dip the pieces in the egg mixture, coating them well. Combine the bread crumbs and cheese and dip the pieces in the mixture to coat on both sides. Pat lightly to make the crumbs adhere.
  • Heat 2 tablespoons oil in a nonstick skillet and add as many pieces as the skillet will hold. This may have to be done in two steps, depending on the size of the pieces. Cook two minutes on one side and turn. Turn and cook two minutes on the second side. Continue cooking, adding a little more oil as necessary until all the pieces are cooked. Transfer the pieces to a serving dish as they are cooked.
  • Pour off the fat from the skillet. Wipe out the skillet and add the butter. Heat the butter until melted and add the tarragon. Cook about 4 seconds, shaking the skillet. Pour the tarragon butter over the meat and serve.

Nutrition Facts : @context http, Calories 355, UnsaturatedFat 11 grams, Carbohydrate 23 grams, Fat 20 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 7 grams, Sodium 348 milligrams, Sugar 2 grams, TransFat 0 grams

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