TARRAGON TARTAR SAUCE
Tartar sauce made at home stands far apart from the jarred kind. This herbed version is perfect for dunking fried shrimp -- and more.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 1/4 cups
Number Of Ingredients 7
Steps:
- Stir together mayonnaise, relish, lemon juice, capers, tarragon, salt, and pepper in a medium bowl.
SORREL TARRAGON SAUCE
Make and share this Sorrel Tarragon Sauce recipe from Food.com.
Provided by Jacques Lorrain
Categories Weeknight
Time 4h25m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Mix all ingredients in medium bowl.
- Season with salt and pepper.
- Cover and chill at least 4 hours.
- (Can be prepared 1 day ahead. Keep refrigerated.)
Nutrition Facts : Calories 706.3, Fat 62.5, SaturatedFat 19.1, Cholesterol 90.3, Sodium 933.4, Carbohydrate 36.3, Fiber 0.7, Sugar 11.9, Protein 5.3
CHICKEN WITH SORREL SAUCE
Number Of Ingredients 9
Steps:
- Brown chicken in one tablespoon margarine until juices run clear when pierced with a fork add tarragon and set aside. Melt remaining margarine in a saucepan add sorrel, stirring until just wilted. Add sour cream, cream, parsley, rosemary, salt and pepper reduce heat and cook until warmed throughout. Do not boil. Arrange chicken in an 8" x 8" baking pan pour sauce on top. Bake at 350 degrees for 30 minutes.TIP: Substitute any summer greens for sorrel in this recipe. Mustard greens, collards or even spinach will work just as well. From "Meals in Minutes." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
PIERRE'S SALMON WITH SORREL
This recipe for a tasty salmon dinner comes to us courtesy of Pierre Troisgros, one of only three French chefs whose restaurants have received three stars in the Michelin Guide for more than thirty consecutive years.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 11
Steps:
- Choose the thickest center section of the fish. Using a flexible boning knife, cut apart the two fillets, and carefully remove skin.
- With pliers, pull out the tiny bones hiding in the center of the flesh. They can be found by running fingers against the grain of the fish. Divide the fillets in half horizontally to make four pieces weighing about 6 ounces each.
- Lightly oil two pieces of parchment paper with peanut oil. Lay one piece of parchment on a flat surface. Place fish on parchment. Top with second piece of parchment. With a wooden mallet or the side of a cleaver, gently flatten so each fillet is of equal thickness.
- In a medium saucepan, combine fish stock and shallots. Bring to a boil, and cook until reduced to a glaze, 10 to 15 minutes. Add wine and vermouth, and continue to cook until bright and syrupy, about 3 minutes. Add creme fraiche, and boil until slightly thickened, about 2 minutes. Pass through a fine mesh sieve into a clean pan.
- Add sorrel, and cook for 25 seconds. Remove from heat. Add butter a little at a time, swirling or stirring with a wooden spoon until completely incorporated (be sure not to break up sorrel leaves). Season with lemon juice, salt, and pepper.
- Heat a large nonstick skillet over medium-high heat. Season salmon on one side (the less presentable side) with salt and pepper. Place in pan, seasoned side up. Cook 25 seconds, turn, and cook 15 seconds more. The salmon must be undercooked to preserve its tenderness (it will continue to cook in the finished sauce).
- Distribute sauce among four large plates. Place salmon, seasoned side down, on plates. Season with salt. Serve immediately.
PECAN-CRUSTED SALMON WITH SORREL SAUCE
Categories Leafy Green Herb Bake Low Carb Pecan Salmon Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 13
Steps:
- For Sauce:
- Combine sorrel, wine and shallots in heavy small saucepan. Stir over medium heat until sorrel wilts, about 2 minutes. Add cream and lime juice. Boil until reduced to sauce consistency, about 12 minutes. Transfer sauce to blender. Purée until almost smooth. Return sauce to same saucepan. Season with ground white pepper and salt.
- For Fish:
- Finely grind pecans, tarragon and basil in processor. Blend in butter. Season with salt and pepper. Transfer to small bowl. (Sauce and nut mixture can be made 1 day ahead. Cover separately and chill. Let nut mixture stand at room temperature 30 minutes before using.)
- Preheat oven to 350°F. Oil large baking sheet. Arrange salmon on prepared sheet. Sprinkle lightly with salt and pepper. Spoon equal amount of nut mixture over top of each fillet.
- Bake salmon until cooked through, about 20 minutes.
- Meanwhile, bring sauce to simmer.
- Using spatula, transfer salmon to plates. Spoon sauce around fish.
TARRAGON SAUCE
Make and share this Tarragon Sauce recipe from Food.com.
Provided by ksenko
Categories Sauces
Time 45m
Yield 1 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt 1 T butter over medium heat. Add shallots and cook until soft but not brown (less than 1 minute).
- Add wine and gently boil uncovered until all of liquid is evaporated and shallots make a sizzle noise.
- Mix 1/4 cup of poaching liquid or chicken broth to onions. DO NOT ADD MORE - it will be too thin.
- When liquid simmers over medium heat whisk in 1 T butter at a time. Wait until the previous on e almost melts before adding another.
- Add lemon juice and salt continuing to whisk. Turn off heat.
- Add tarragon and parsley and onion mix to blender. Process until smooth.
Nutrition Facts : Calories 125.2, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 5.5, Carbohydrate 2.6, Fiber 0.2, Sugar 0.2, Protein 0.9
SALMON WITH SORREL SAUCE
Provided by Bryan Miller And Pierre Franey
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a saucepan over high heat combine shallots, wine and vermouth. Cook until mixture is almost evaporated. It should have a syrupy consistency. Add cream and bring mixture to a simmer. Cook, stirring frequently, for 30 minutes. Remove from heat and strain sauce through a fine sieve into a clean saucepan.
- Tear sorrel into thumb-size pieces and drop into sauce. Add lemon juice, salt and pepper to taste, and cook briefly, stirring. Remove from heat and keep warm.
- Cut salmon in half widthwise. Then halve each piece, leaving four portions. Pound each piece lightly with the back of saucepan to make surface even.
- Season salmon on skin side with salt and pepper. Cook fillets in a nonstick pan over medium-high heat for 30 seconds. Flip and cook another 30 seconds.
- Distribute sorrel sauce evenly over center of 4 warm serving plates. Place a salmon fillet over each, arranging some sorrel strands around them. Serve immediately.
Nutrition Facts : @context http, Calories 483, UnsaturatedFat 14 grams, Carbohydrate 11 grams, Fat 34 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 16 grams, Sodium 679 milligrams, Sugar 4 grams
SORREL SAUCE
Provided by Nancy Harmon Jenkins
Categories condiments
Time 10m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Chop sorrel finely.
- Combine the other ingredients in a blender or food processor. Add sorrel and blend or process briefly, just until smooth. Refrigerate until ready to serve with the tomatoes - 2 to 3 hours or overnight.
Nutrition Facts : @context http, Calories 159, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 125 milligrams, Sugar 2 grams
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SORREL SAUCE RECIPE - HOW TO MAKE FRENCH SORREL SAUCE
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4.6/5 (8)Total Time 25 minsCategory SauceCalories 90 per serving
- Pour the cream in a small pot and bring it to a simmer. Doing this will prevent it from curdling when it hits all that acidic sorrel in a few minutes.
- Meanwhile, in another small to medium pot, heat the butter over medium heat and add the sorrel. Cook the sorrel, stirring often, until it melts -- it will cook down a lot and turn Army green. When it does, stir in the cream and bring the sauce to a bare simmer. It will be pretty thick, so you'll want to add the vermouth or stock to thin it out. You can add another tablespoon if you want the sauce even thinner. Add salt and white pepper to taste and serve.
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