1 cup each
tarragon leaves and flat-leaf (Italian) parsley
Increase heat to high, stir in wine and chopped
tarragon; boil until liquid reduces by half.
Meanwhile, whisk together the eggs, milk, thyme or
tarragon and the parsley in a mixing bowl.
Add the
tarragon, parsley, mustards and a squeeze of lemon juice, then taste and season.
SALMON POACHED IN
TARRAGON VINEGAR WITH CARROTS IN BROWN BUTTER (serves 4) INGREDIENTS 4 portions of salmon fillet, about 200g each, pin-boned 2 carrots, peeled 200ml white wine 200ml white wine vinegar 400ml water 50g caster sugar 10
tarragon sprigs For the carrots in brown butter: 250g salted butter 8 small carrots, peeled and halved lengthways, or 24 baby carrots 1 garlic clove, peeled and finely chopped 2tsp chopped
tarragon Sea salt METHOD CUT the carrots lengthways into fine ribbons, using a vegetable peeler or mandoline.
Once the fish is ready, for the Once the fish is ready, for the dressing, combine 75ml of the poaching liquor (reserved from earlier) with 150ml brown butter, warm through and add the chopped
tarragon. Place a portion of salmon on each warm plate.
constantly Remove from heat add
tarragon vinegar infiision and gelatin.
For preparation of extract
Tarragon leaves in dry conditions away from direct sunlight and then the powder.
On CBC Radio's The Current on February 7, Healey told host Anna Maria Tremonti that he resigned after the
Tarragon decided it would not produce his new play.
Commercial real estate services firm Cushman & Wakefield, Inc.'s Metropolitan Area Capital Markets Group orchestrated the property's sale from
Tarragon Corp.
PARMESAN CRUSTED TURKEY ESCALOPE Served with a mushroom and oak smoked bacon sauce Serves 2 Ingredients: - 400g turkey breast - 50g mushrooms (wiped and sliced) - 50g bacon lardons (lightly oak smoked sweetcure rindless back) - 100g fresh breadcrumbs - 2 eggs - 50g grated Parmesan - 200ml whipping cream - 50g butter - 5 tbsp olive oil - 100ml cup dry white wine - 250ml chicken stock - 1 tbsp fresh
tarragon finely chopped pinch of salt and pepper Heat a non-stick pan and add one tablespoon of olive oil and 25g of butter.
For sauce, in a bowl, combine concentrate, basil, mint, or
tarragon, oil, water, Worcestershire and garlic.
