Weekend Herb Blogging #118

Name: Weekend Herb Blogging #118
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Global
Ingredients: 1 serving finely chopped dill, extra; 1 serving Of all the foods I think dill combines best with fish so I really couldnt go past making Gravlax; 25 grams finely chopped dill; 1 large Place this parcel into a container that is just enough to hold the fillet and then top this with weights - I just used milk cartons; 1 leave Arrange the verbena along the top of the fillet and then seal well with the excess wrap; 1 serving Sprinkle the fillet with chopped dill - it is now ready to be finely sliced; 1 serving Gravlax; 1 serving Weekend Herb Blogging; 1 leave lemon verbena; 250 grams piece Tasmanian ocean trout tail (about; 1 serving Place the salt, sugar and dill into a bowl and stir well - stir in the vodka to create a sticky paste; 25 grams salt flakes; 1 serving In this case Ill be using a local product, Tasmanian Ocean Trout instead of the usual Atlantic Salmon; 25 grams sugar; 1 Tbsp lemon vodka; 24 After hours, remove the fish from the cure - wash it in cold water and then dry on paper towels; 1 serving Appearance wise it is hard to tell them apart; 1 serving Claudia from Fool for Food is the host of this edition of Weekend Herb Blogging and I thought it was a good time for play around with Dill; 1 serving Let this cure in the fridge for 24 hours; 1 serving Pin It

Weekend Herb Blogging #118 might be just the main course you are searching for. This recipe covers 25% of your daily requirements of vitamins and minerals. One serving contains 1032 calories, 116g of protein, and 44g of fat. This recipe serves 1. It is a good option if you're following a dairy free diet. Head to the store and pick up sprinkle the fillet, lemon verbena leaves, dill, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.