Fresh herbs enhance everything and bring a dish to life. Spring is here and I am turning my garden into a biodynamic garden (I will go deeper into what this means on another blog).
My list of herbs is endless and I am experiencing with the multiple ways I can use each herb. Tarragon has been an herb that I haven’t used regularly in the past – it can overpower a dish and be bitter. Tarragon (artemisia dracunculus) is considered one of the four fine herbs in French cooking. It is a perennial herb in the sunflower family that is cultivated for both culinary and medicinal purposes.
Here is the first tarragon recipe I’ve enjoyed making using flounder or sole.
TARRAGON FLOUNDER WITH PEAS
1 lb Flounder Fillets (4 pieces)
1 cup Vegetable Broth
4 Tbsp Butter
1 tsp French Mustard
2 tsp Fresh Tarragon – chopped finely
1 cup Fresh Peas CUP FRESH PEAS
1 Lemon – quartered (Meyer if you can find it)
1 Tbsp Capers
Whisk vegetable broth and mustard in a bowl
Preheat a cast iron pan that will fit all four fillets (or cook 2 at a time)
Once butter is melted, add tarragon, broth mixture, capers and peas – simmer on low heat for 5 minutes
Add fish and cook on medium heat 3-4 minutes on each side, depending on thickness of fillet
Remove fish with a slotted spoon to a serving plate – pour the peas and sauce over the fish
Serve immediately with jasmine rice or mashed potatoes