How to make your
own
Fines Herbes
One
single herb can make the world of difference to any dish. When herbs are
used in combination with each other, the effects can be even more
delicious. Some herbs work well together, their flavours blending and
complementing each other. One such example is the traditional bouquet
garni, which consists of parsley, thyme and bay leaf. Another is a
traditional French blend called
fines herbes.
Fines herbes consists of tarragon, parsley, chervil and chives.
Although the blend is sometimes used dried, none of the herbs have much
flavour in the dried form.
Maximum flavour is obtained by using fresh herbs. Rather omit a herb
that is not available fresh than to substitute it with dried herb.
All four herbs used in fines herbes have subtle flavours that blend well together and
complement and enhance each other’s flavour. The subtle nature of the
blend also ensures that it does not overpower any dish.
To make your own fines herbes, finely chop equal parts of
tarragon, parsley, chervil and chives. Fines herbes should be
added to cooked dishes at the end of the cooking period as the herbs,
with the exception of tarragon, do not stand up well to heat. For the
best results, sprinkle the mixture over dishes as a garnish, or place it
in a bowl on the table.
Fines herbes are excellent when sprinkled over green salads. It
goes particularly well with egg dishes, especially omelet's. Use it to
garnish light vegetable or simple cream-based soups. Chicken, especially
when poached, greatly benefits when sprinkled with this blend before
being served. Fines herbes are excellent with simple fish dishes.
Steamed vegetables, like beans, marrows and broccoli becomes a delicacy
when flavoured with fines herbes. Back to Using Herbs for
Mouth-watering Dishes |
