The Cuisine of Monte Cristo: Elegant Classic French Recipes for your Inner Count! by Emerson Ronny

Author:Emerson, Ronny
Language: eng
Format: epub, pdf
Published: 2022-02-18T00:00:00+00:00

2 tbsp. chervil, finely chopped

2 tbsp. chives, finely chopped

2 tbsp. basil, finely chopped

2 tsp. tarragon, finely chopped

½ cup + 2 tbsp. olive oil

1/2 tsp. salt

Pepper to taste

Instructions

For The Sauce

Place the shallots and vinegar in a bowl and set aside for 15 minutes.

In another bowl, mix the herbs, salt and pepper to taste, and olive oil.

Right before serving, use a slotted spoon to add shallots to herb mixture. Set the vinegar aside for now.

Stir the herb mixture and taste. Add vinegar to taste. Add salt if wanted.

For The Fish

Preheat your oven to 225F and the rack in the middle position.

Melt the butter completely.

Place the fish fillets on a baking sheet and drizzle with the melted butter.

Sprinkle the salt over the fish evenly.

Roast for about 50 minutes, until the fish is flakey and translucent at the thickest part.

Scrape off any coagulated white stuff that might have accumulated on the fish.

Break apart into rustic chunky pieces and serve drizzled with the herb sauce.

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