graham
The twigs will make nicely flavoured toothpicks.
Would a tarragon pesto be feasible?
Ah yes, I see it is.
This recipe is from the "Pike Place" cookbook.
BAKED SALMON WITH TARRAGON PESTO 1 1-2 pounds salmon fillets, bones removed, rinsed, drained, patted dry and cut into 4 (6-ounce) fillets
1-2 cup lightly packed fresh tarragon leaves, minced, plus tarragon sprigs for garnish
6 tablespoons fine, unseasoned dry bread crumbs
3 tablespoons olive oil
1 1-2 tablespoons tarragon vinegar or white wine vinegar
2 cloves garlic, minced
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1-4 teaspoon salt
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1-8 teaspoon crushed red pepper flakes
Lemon wedges, for garnish
Preheat the oven to 400 degrees. Lightly coat a baking sheet with oil or nonstick cooking spray. Place the fish fillets on the baking sheet, skin side down, evenly spaced, without crowding. Set aside while preparing the pesto.
In a small bowl, mix the minced tarragon, bread crumbs, olive oil, vinegar, garlic, salt and red pepper flakes. Spread evenly over the tops of the salmon fillets, pressing down with the back of a spoon to help the topping adhere to the fish.
Place the fish in the oven and cook 8 to 12 minutes, depending on the thickness of the fillets, until the fish just turns opaque.
To serve, divide the fillets among individual plates and garnish with lemon wedges and tarragon sprigs.
Makes 4 servings.
COPYRIGHT 2005 PETER D. FRANKLIN
Owain
