Butter toothpick with tarragon and pea-mint puree

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Butter toothpick with tarragon and pea-mint puree

Let your taste buds dance with my amazing Tarragon Butter Toothpaste and Pea Mint Puree recipe. This refreshing dish combines the delicate taste of toothpicks with the aromatic taste of tarragon and the lively sweetness of peas and mint.

Made with the freshest ingredients, this recipe is a celebration of seasonal produce and offers a flurry of flavors to tantalize your senses. Tender toothfish fillets are perfectly prepared in a juicy butter sauce that gives them rich butter notes. Tarragon gives the fish a subtle anise touch that complements them beautifully.

However, it does not end there. The accompanying pea-mint puree presents a lively and refreshing contrast to the indulgent taste of the toothpick and butter. The sweetness of the peas is harmoniously combined with the cooling notes of fresh mint, so that every bite is a wonderful combination of textures and flavors.

Whether you're a seafood lover or simply looking for a new summer recipe, my tarragon butter tart with pea-mint puree is a delicious choice that will transport you to sun-kissed summer days. Get ready to enjoy the flavors of the season with this irresistible dish.

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Advantages of using fresh ingredients

Using fresh ingredients is key to the success of this recipe. The use of fresh fish and vegetables guarantees that your food will have an intense taste and nutritional value. Fresh ingredients have more pronounced aromas and can contribute to the overall dining experience.

In addition, fresh ingredients contain more nutrients and vitamins that are beneficial for your health. Sourcing fresh ingredients from local sources also supports local agriculture and sustainability.

A perfect combination - butter and tarragon

Butter and tarragon are the two ingredients that give this recipe its characteristic flavor. Butter is the basis for the sauces in which the toothpick is baked. Its rich and creamy taste gives the fish a delicate and delicious taste.

Tarragon is an aromatic herb with a mild aniseed taste. Its smell and taste are a great addition for the dentist. Tarragon can be used fresh or dried, depending on your taste. It is important to use only quality tarragon leaves that have an intense flavor.

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Making pea-mint puree

Pea-mint puree is a refreshing way to complement the flavor and texture of the toothpick in this recipe. When preparing the puree, it is important to use fresh pea pods or at least frozen ones. By no means dried peas. Always use fresh mint for best results.

Pour the peas into boiling salted water. Cook them for about 2-3 minutes until they are soft. Then we immediately put them in ice water to stop the cooking process and preserve their bright green color.

For the pea-mint puree, simply mix cooked peas with fresh mint, lime juice, salt and pepper to taste. Add whipped cream as well, it makes the puree tasty and smooth. Use a blender or food processor to make a smooth paste. If you like a thicker texture, leave a few peas whole and add them at the end.

Serving and decorating food

Buttered toothfish meat with tarragon and pea-mint puree is best served warm and fresh. Using a spoon, put the pea puree in the center of the plate. Add the roasted peas and asparagus and finally the toothfish fillets and baste them with the juicy tarragon butter. 

You can also add other garnishes such as micro herbs, fresh herbs, edible flowers or pieces of vegetables to make the food look attractive. Creativity has no limits, so don't be afraid to experiment.

butter tooth

Tips for serving and enjoying the recipe

  1. Allow the food to rest for a few minutes before serving to allow the flavor profiles to come together and become more intense.
  2. Enjoy a refreshing summer drink with your meal, such as a homemade lemonade or mint iced tea.
  3. If you like a spicier taste, you can add a piece of chili pepper or a pinch of ground pepper to the food.

Variants and substitutes

  1. Instead of toothfish, you can also use other types of fish, such as salmon or cod. Aim for fish with a milder flavor to pair well with the tarragon and mint-pea puree.
  2. If you don't have fresh pea pods available, you can also use frozen pea pods. Just put them in boiling water and cook for about 2-3 minutes.
  3. You can also enhance the mint and pea puree by adding some other ingredients such as olive oil, garlic or parmesan cheese. These ingredients add even more flavor and texture to the mash.

Butter toothpick with tarragon and pea-mint puree

servings: 2 portions
Preparation time: 10 minutes
cooking time: 10 minutes
total time: 25 minutes

Ingredients:

Fish:

  • 2 ks toothpick size depends on you
  • 30 g red pepper
  • 25 g butter
  • lime zest from 1 lime
  • sea ​​salt
  • lime juice from 1 lime
  • tarragon

Pea-mint puree

  • 300 g frozen peas
  • 100 ml whipped cream
  • 10 g mint
  • lime zest
  • lime juice
  • salt, black pepper

Besides that:

  • 1 PL olive oil
  • 6 ks asparagus
  • 15 g butter
  • edible flowers
  • micro herbs

Approach:

Fish:

  • Wash and dry the fish. Season with sea salt. Crush the red pepper and add the lime peel. Mix well together. Then rub the fish with a mixture of red pepper and lime. Add lime zest and drizzle with lime juice. Let it stand for a while.
  • Add oil to the heated pan, add the fish (skin side down) to the hot oil and fry. If you have a fish that is nice and straight, you don't need to turn it. Fry for about 3-4 minutes and add butter and tarragon. While baking, pour butter over the fish. If necessary, turn the fish. Place the baked fish on a plate and let it rest for a while so that the flavors combine.

Pea-mint puree

  • Put the peas in boiling salted water and cook for about 2-3 minutes. Then cool the peas in ice water so that they retain their beautiful green color. Set aside some of the peas for later.
  • Finely chop the mint. Heat the whipped cream. Add peas, mint, salt, ground black pepper, lime zest and a little lime juice to a smoothie blender. We mix and it's done.
  • We will now prepare the peas that we set aside. In addition to the peas, peel the asparagus, break off the ends. Put the upper part of the asparagus aside for later, cut the lower part into thin circles.
  • Pour oil into the pan, add peas, asparagus rings and fry for a while. Finally, add the top of the asparagus and fry it as well. Add a little butter and mix and fry for a while and that's it.

We serve:

  • Add the pea puree to the plate, place the roasted peas and asparagus on top of the pea puree. Then we pour the fish and the butter in which the fish was baked.
  • Garnish with herbs and edible flowers and serve.
Calories: 662kcal

Nutrition

Calories: 662kcal | carbohydrates: 22.7g | Protein: 42.1g | Fat: 42.8g | Saturated Fat: 21.2g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 15g | cholesterol: 191.3mg | Sodium: 59.6mg | Potassium: 1148.1mg | Fiber: 9.3g | Sugar: 4.3g | Vitamin A: 333.5IU | Vitamin B1: 1mg | Vitamin B2: 1mg | Vitamin B3: 14.8mg | Vitamin B5: 1.6mg | Vitamin B6: 1mg | Vitamin B12: 2.6µg | Vitamin C: 53.7mg | Vitamin D: 1.1µg | Vitamin E: 5.3mg | Vitamin K: 69.6µg | Calcium: 186.2mg | Copper: 1mg | Iron: 4.3mg | Manganese: 1mg | Magnesium: 147.8mg | Phosphorus: 529mg | Zinc: 2.7mg

Conclusion and final thoughts

Butter toothpick with tarragon and pea-mint puree is a great summer recipe that brings the taste of the season and refreshment to your plate. This dish is a combination of the delicate flavor of toothpick, rich butter, aromatic tarragon and delicious pea-mint puree.

When preparing this recipe, remember to use fresh ingredients and thoroughly process the food. Follow serving and garnishing tips to create an attractive meal. Experiment with variations and adapt the recipe to your tastes.

Do not hesitate to try this refreshing summer recipe and enjoy the taste of sunny summer days on your plate. The toothfish meat with tarragon and pea-mint puree offers you an exceptional gastronomic experience that you will surely love.

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Cooked and written with love by Zuzi © All rights reserved.
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