Tomato with tarragon cooked en papillote

These tomatoes, with a hint of tarragon, are bursting with flavour. They are perfect to serve in the summer with salads, fish dishes, or as an amuse bouche.

Makes 1 kilogram.

Tomato with tarragon cooked en papillote

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almond oil

As needed:


salt and pepper

Preparation method

Preparation method

  • Monder the tomatoes in boiling water for three seconds.
  • Pick the tarragon leaves and keep aside a few pretty leaves.
  • Blanch the tarragon leaves and chill immediately in iced water.
  • Blend the tarragon with 120 grams of the iced water.
  • Pour the tarragon water through a sieve.
  • Season to taste six tomatoes per person with salt and pepper.
  • Place the tomatoes in the Carta Fata and add 12 grams of the tarragon water.
  • Add 5 grams of almond oil and two sprigs of tarragon.
  • Bake in a dry pan for approximately four minutes.

Serving suggestions

  • As a component in a dish with plaice and green asparagus.
  • As a warm salad with feta and grilled vegetables.
  • Use in a composition with components of pork belly, langoustine, and potato.

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