Green herbs rub
Just a thin layer of this rub creates a deeply-infused flavour in no-time at all.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
10 |
g |
chives |
|
10 |
g |
tarragon |
|
10 |
g |
parsley |
|
10 |
g |
chervil |
|
10 |
g |
white peppercorns |
|
1 |
lemon, zest |
|
|
10 |
g |
garlic powder |
Preparation method
- Finely chop the herbs.
- Mix the herbs with the crushed peppercorns, lemon zest, and garlic powder.
- Store in an air-tight container in the refrigerator.
- Rub the marinade evenly over the product and allow to marinate for at least one hour.
Serving suggestions
- As a marinade for salmon, cod, corvina, or swordfish.
- As a marinade for lamb neck, lamb shoulder, or leg of lamb.