Showing Tag: "fish" (Show all posts)

Fines Herbes

Posted by Shaun Teasdale on Saturday, April 24, 2010, In : F 


Classically, a mixture of finely chopped leaves of
  • Chives
  • Chervil
  • Parsley
  • Tarragon

using equal quantities of each. Together, these make a delicate flavouring for filling omelettes, sprinkling on fish and poultry dishes and in salads


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Bay

Posted by Shaun Teasdale on Saturday, April 24, 2010, In : B 


Bay has a strong spicy flavour which becomes stronger with drying. For this reason, we do not supply fresh bay.

It is an essential ingredient in bouquet garni and also goes well in fish dishes, soups and stocks.
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Fennel

Posted by Shaun Teasdale on Saturday, April 24, 2010, In : F 


The slightly anise flavour marries well with fish and is especially good with oily fish, where fennel can aid the digestion. It also works well in marinades, soups, sauces and salads.
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Parsley

Posted by Shaun Teasdale on Saturday, April 24, 2010, In : P 


Parsley can be either flat leaved or curly leaved. Most of the flavour of Parsley lies in the stalks but the leaves are very attractive and the sprigs make a pretty garnish. It brings out the flavour in other herbs so is always found in bouquets garnis and fines herbes. Parsley sauce is delicious with fish.
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Rosemary

Posted by Shaun Teasdale on Saturday, April 24, 2010, In : R 


Rosemary has a strong taste that overpowers other herbs, so it is best used on its own to enhance meat fish or poultry dishes.
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