Place the scallops on top of the tart, pour over the dill sauce and serve immediately. Seal the sous vide bag using a vacuum sealer or the displacement method. Lemon rice pilaf is cooked with orzo and toasted pine nuts, pistachios and loads of fresh dill. 20 minutes for the most flavorful side dish. Place each salmon filet in a sous vide bag with a slice of lemon and a sprig of dill. Lemon Rice Pilaf with Dill and Pistachios. Season the salmon filets with salt and pepper. Remove the thyme, star anise and bay leaf. Instructions: Preheat the water bath to 125☏ (52☌). Stir in the dill and remove from the heat. Add the cream, season with salt and pepper and bring to the boil. Add the stock and cook again until the liquid is reduced by two thirds. Add the vermouth and cook until the liquid is reduced by two thirds. Add the lemon juice and cook until reduced. Add the lemon juice and thyme and gently mix with the scallops.įor the dill cream sauce, heat the butter in a frying pan and sauté the shallots, garlic, thyme, star anise and bay leaf for 2–3 minutes. Meanwhile, heat the 10g butter in a frying pan and sauté the scallops for 1 minute on each side, or until they are lightly golden. Bake for 20 minutes, or until the pastry is cooked through and golden. Season the top of the tart with salt and pepper and place the tart on the baking tray. Evenly space the potatoes, apples and fennel over the top of the tart, keeping the border around the edge. Spread the crème fraîche over the pastry, leaving a 1cm/½in border. Roll the pastry out into a 10cm/4 in circle, about 5mm thick on a lightly floured work surface. Line a large baking tray with baking paper. Once cool, thinly slice the potatoes and drain any liquid from the apples. Heat 2 teaspoons of butter in a small frying pan and lightly sauté the apples until just soft. Since they're each jam-packed with herbs, they'll help use up whatever greens I have on hand-and then some.For the tart, cook the potatoes in a small saucepan of boiling water until just cooked through and leave to thoroughly drain in a colander. Slice 1 lemon into 12 thin rounds set aside. Instead, I plan to use up all of my greens in biscuits, pestos, falafel, and the rest of these 17 recipes. Divide dill, sage, rosemary and thyme into 4 equal bundles (about 2 to 3 sprigs per herb) set aside. I know there hacks to keep your herbs fresh for longer, but beyond roasting veggies and boiling rice, I don't have the patience for that level of meal prep. My herbs deserve better, and that's why I've decided to start incorporating more recipes that use them into my meal plans. And, unless I have a recipe telling me exactly how and what to use, I'll never end up using them as more than a garnish-or maybe in pesto if I'm feeling ambitious. I'm drawn to their smell and look when I see them in the grocery store, so they're almost always an impulse buy. Part of the reason I have trouble using up my herbs is because I never know what to use them in. But then the same thing happens every time: My week gets busy and stressful and before I know it, my once beautiful herbs are sad, wilted, slimy, and stinking up the fridge. At the supermarket, I fill up my cart with bundles of parsley, cilantro, basil, and mint while daydreaming about all the delicious, herbaceous meals I'm going to make. This probably isn't a good thing for a food writer to admit, but I can never get through my herbs before they go bad.
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