Fillets Of Lamb With Tarragon Recipes

CARRE D'AGNEAU A L'ESTRAGON (RACK OF LAMB WITH TARRAGON)

Steps:

• Each rack of lamb is coated with a fairly heavy covering of fat. This is easily removed with the fingers and a knife. Pull off all the fat from the meaty part of the racks. Using a sharp knife, cut away the fat from the top of the ribs, cutting close to the bone. Using a cleaver, hack the bones in two, leaving about two inches of bones extending from the meat part. Reserve these bones. Hack off the chine bone. Discard the chine bones. This may all be done by the butcher when you purchase the racks. Sprinkle the racks with salt and pepper to taste.
• Select a heavy skillet large enough to hold the racks and hacked-off bones in one layer. Heat the oil in the skillet and add the racks top side down. Cook, turning occasionally to brown all sides, for about 13 minutes. Transfer the pieces to a serving platter to keep warm.
• Pour off the fat from the skillet and add two tablespoons of the butter. Add the onion and cook, stirring, until wilted. Add the wine and cook down almost completely. Add the tarragon, tomato paste and stir. Add the broth. Cook down quickly to about half a cup. Swirl in the remaining butter. Cut the rack between the ribs and serve with the sauce poured over them.

FILLETS OF LAMB WITH TARRAGON

Steps:

• Cut each lamb fillet crosswise into 4 equal portions.
• Place the pieces, one at a time and cut side down, on a sheet of plastic wrap or wax paper. Cover with another sheet of plastic wrap or wax paper. Pound lightly to flatten each piece.
• Sprinkle the pieces on both sides with salt and pepper.
• Beat the egg with the water and pour the mixture into a flat dish with raised edges.
• Dip the pieces of meat in flour on both sides. Shake off excess.
• Dip the pieces in the egg mixture, coating them well. Combine the bread crumbs and cheese and dip the pieces in the mixture to coat on both sides. Pat lightly to make the crumbs adhere.
• Heat 2 tablespoons oil in a nonstick skillet and add as many pieces as the skillet will hold. This may have to be done in two steps, depending on the size of the pieces. Cook two minutes on one side and turn. Turn and cook two minutes on the second side. Continue cooking, adding a little more oil as necessary until all the pieces are cooked. Transfer the pieces to a serving dish as they are cooked.
• Pour off the fat from the skillet. Wipe out the skillet and add the butter. Heat the butter until melted and add the tarragon. Cook about 4 seconds, shaking the skillet. Pour the tarragon butter over the meat and serve.

SALMON FILLETS ON A BED OF SPINACH WITH TARRAGON SAUCE

Steps:

• Preheat the oven to 200°C/180°C fan/Gas 6. Heat a large frying pan and add the oil and half the butter. Season the salmon fillets with salt and pepper and fry, skin side down, over a high heat for about 2 minutes until golden brown and crisp. Carefully turn over and fry for about another minute until lightly browned and sealed. Depending on the size of your pan, you may need to fry the salmon in batches. Transfer the fillets to a baking tray, laying them skin side down, and pour over any oily juices from the frying pan. Slide the tray into the oven and roast for about 8 minutes or until just cooked through. To make the sauce, pour the wine into a wide, shallow saucepan, bring to the boil and allow to bubble over a high heat to reduce by half. Add the cream and reduce further, stirring until slightly thickened, then add the lemon juice, sugar and tarragon and season with salt and pepper. Put half the spinach into a colander, pour over enough boiling water to wilt it, then refresh in cold water, drain and squeeze out any liquid. Set aside and then repeat with the remaining spinach. It may seem like a lot of spinach, but don't worry - it wilts down to become more manageable once cooked. Wipe out the frying pan and place back on the hob over a high heat, add the remaining butter and fry the spinach, stirring, for 1 minute, then season with salt and pepper. Remove the skin from each salmon fillet. Spoon a pile of spinach on to each plate, sit a piece of salmon on top, pour over some of the sauce and serve hot. Although some preparation can be done in advance, this dish is best made and served immediately. The spinach can be cooked 1-2 hours before, and then fried to heat through before serving. The sauce can be made ahead of time, and kept refrigerated, then reheated over a gentle heat on the hob.