Bubblecar said:

Michael V said:

Bubblecar said:

…the fillet first baked in butter with tarragon, salt and cracked pepper.

What’s it like using tarragon? We have a plant that has yet to be used. (Mrs V was given it a couple of years ago.) I tried a leaf the other day and it has quite a strong aniseed flavour. It has pretty yellow flowers.

I mainly use dried tarragon. To use fresh tarragon, strip the leaves from the stem and chop them finely.

Goes beautifully with chicken and fish, but use sparingly at first until you’re accustomed to it and know how much you like with this or that dish.

I know the Steve (primus) the weatherman uses tarragon on fish. I could never taste anything. But this fresh tarragon has a strong flavour. Thanks for the advice.