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American · Sauce / condiment
Dried Herb Fish Rub
A dried-herb blend of chives, tarragon, parsley and chervil sharpened with green peppercorn and lemon zest. Coarsely crushed rather than powdered, it seasons any fish fillet with a light, fines-herbes fragrance.
- YieldMakes a little under 1/2 cup (about 110 ml)
- Hands-on5 min
- Total5 min
- Difficulty
Ingredients
- 1 tbspdried chives
- 1 tbspdried tarragon
- 1 tbspdried parsley
- 1 tbspdried chervil
- 1 tbspgreen peppercorns, freshly ground (black peppercorns will do, with a noticeably different taste)
- 1 tbspdried lemon zest, bought, or home-dried: pare only the coloured layer, leave the pith, and air-dry on a plate for a day
- 1 tspgarlic powder
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