1 Review

Now this is a new one on me cg darlink! I have used angelica leaves before - with fruit, salads and in sweet tarts; the stems I candy every year. I have never used it for a savoury butter though - and I have to admit that I was more than pleasantly surprised! The combination of the lemon and garlic was brilliant and the flavours really did accentuate the taste of the fish. I pan-fried some fresh trout fillets and served it with mixed French beans and oven roasted tomatoes.......the angelica butter went well with the beans, as well as the fish. I minced my angelica very finely in my little hand-held mouli, I LOVE that gadget! A real surprise and I am already thinking of what to serve the rest of the butter with over the weekend! Made for the Magical Herb Experience in the Photo's Forum. Merci. FT:-)

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French Tart August 07, 2009
Angelica Butter