Spruce up a trout fillet with sorrel, tarragon, lemon balm and chives.
Although the young shoots of established perennial herbs such as sorrel, tarragon, lemon balm, and chives do not meet the strict definition of microgreens, they may be used in the same manner.
2 whole trout, rinsed Canola oil
1 lemon, sliced and seeded
1 tablespoon butter
2 tablespoons finely shredded fennel microgreens or tarragon tips
1/4 cup sorrel tips
1. Heat a grill and brush it with canola oil. Arrange lemon slices in a single layer in the cavity of each fish.
2. Grill the fish for 5 minutes on each side or until the flesh is opaque in the center. Remove them from the grill and debone them. (Grasping the head with one hand, insert a dull knife below the head and run it down the bone toward the tail. Do the same on the other side. Discard the head, tail, skeleton, and cooked lemon slices. Pick out any remaining bones and fins.)
3. Spread the butter on the warm fillets and sprinkle with the fennel and sorrel. Serve, garnished with fresh lemon slices.
Click here to read the original article, Managing Microgreens.
Debbie Whittaker, a frequent contributor to The Herb Companion, demonstrates her healthy cooking style as the Herb Gourmet in Denver, Colorado.
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