Another word for Tartar Sauce. Trust me, if you make this you will NEVER again buy the stuff in the store.
- 3/4 cup mayonnaise
- 2 1/2 tsp. Dijon mustard
- 1 tsp. pure freshly squeezed lemon juice
- 1/4 tsp. tarragon
- 1/4 tsp. dillweed
- 1/2 tsp. dried parsley
- 2 tbsp. green relish
Combine all the ingredients in a small bowl. Cover and refrigerate over night. If anything is left over, store in an airtight container.
Serve with your fish fillets of choice, making sure not to overcook.
This is a food-marriage for sure.
Butter Poached Lobster
What could be better than lobster…..poached in butter? NOTHING.
- 4 cooked lobsters 1 1/2 lbs. each
- 1/2 cup unsalted buttter
- 4 sprigs tarragon
- sea salt to taste
- grilled asparagus for 4
Remove the lobster from each shell.
Melt the butter in saute pan over medium heat. Add the tarragon and meat and toss to coat. Turn heat to low and warm the lobster, covered, turning pieces as needed for 3 minutes or until completely warmed through.
Spoon a little cauliflower puree on each plate, add some grilled asparagus and place the lobster meat on top. Sprinkle just a little sea salt over the top and add a spoonful of the tarragon butter over all.
Serve with a lovely chilled Chardonnay and life is so good. Yum!
Cauliflower Puree
1 head of cauliflower, cut into florets
pot of boiling water
Cook the califlower until tender. Place in a blender and puree. Add a pat of butter and a pinch of salt. Turn machine on for a couple of seconds. Easy.
Green Goddess Dressing
If you want a luscious dressing for salads, or salmon this is it. Absolutely delectable.
- 1 ripe avocado
- 3 tbsp. white wine vinegar (read the whole line. yes! vinegar)
- 1 garlic clove, finely chopped
- 1 tsp. fresh lemon juice
- 1/2 tsp. fresh lime juice
- 1/4 tsp. sugar
- 3/4 cup olive oil
- 1/2 cup whipping cream
- 2 tbsp. finely chopped fresh flat leaf parsley
- 1 1/2 tbsp. finely chopped fresh tarragon
- 1 tbsp. finely chopped fresh basil
- 1 small shallot (finely chopped-no more than 1 tbsp.)
Puree first 7 ingredients until smooth.
With machine running slowly add the olive oil. Transfer this to a bowl and whisk in the cream. Season with salt and pepper to taste. Stir in the dry herbs. Cover and chill for at least 4 hours. When ready to serve, keep at room temperature for 15 minutes and rewhisk. Can be made one day ahead.
Taste Rating: 9