Viennoise with tarragon and curry

Gratineeing with flavour! This technique is a great way to add that little extra touch to meat and fish dishes in the way of flavour and texture. In principle, this is actually not more than merely a little butter and breadcrumbs and one or more flavourings. In France it is called 'viennoise' and possible flavourings include green herbs, truffles, Parmesan cheese, and spices. Croûtes are particularly easy to prepare because they can be processed straight from the freezer. This viennoise is particularly delicious with meats such as lamb or pork.

Recipe makes 500 grams.

Viennoise with tarragon and curry

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butter, at room temperature



curry powder







As needed:


salt and pepper

Preparation method

  • Fry the curry powder in a little of the butter on a low heat to release the flavours.
  • Put this into a blender with the rest of the ingredients and grind into a solid mixture.
  • Roll out the mixture between two sheets of plastic film, cover, and place in the freezer.
  • Cut neat strips of the croûte and store in the freezer as a supply.
  • Just before serving the dish, place the crust on the product you wish to cover and gratinee under a salamander grill or bake in the oven.

Serving suggestions

  • As a gratinee crust, e.g. for fillet of lamb.
  • As a crunchy layer on white poultry.
  • As a crunch layer on a neatly shaped potato mousseline. 

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