Tarragon Recipes - AFTouch-Cuisine
Tarragon is one of those aromatic herbs that quietly transforms good cooking into excellent cooking. With its delicate, slender leaves and a slightly aniseed flavour, this plant originally from Siberia gradually established itself as an essential ingredient in French gastronomy. And that's precisely why it deserves all our culinary respect!
Historically, tarragon hasn't always had a good reputation. In the Middle Ages, it was even suspected of possessing malevolent properties, its name supposedly coming from the word "dragon" in reference to its alleged toxicity. Fortunately, cooks quickly discovered that it was simply a beautiful plant and not a green monster. It was especially from the 17th century onwards, thanks to French cuisine, that tarragon found its true credentials. The great chefs of that era adopted it wholeheartedly, and it became one of the pillars of classical French cooking.
What makes tarragon so precious is its delicacy. Unlike more aggressive herbs, it never overpowers a dish, it accompanies it with grace. Its subtle essence pairs beautifully with fish, poultry, eggs and delicate sauces. Think of our Noisettes d'Agneau en crème d'estragon: the noble character of lamb is elevated by this light herb that adds a fragrant dimension without dominating. Similarly, the Ballotine de saumon benefits enormously from this harmonious pairing.
French cooking in the 20th century, notably New Cuisine, rediscovered the virtues of fresh tarragon. Rather than cooking it for long periods, chefs understood that it should be added at the end of cooking or even afterwards, to preserve all its volatile aromatics. This is indeed a lesson we apply regularly here at AFTouch-Cuisine.
If you're looking to truly master tarragon in cooking, don't hesitate to prepare your own recipes. The Mignons de porc fermier en estragonade will show you how this herb can create a sauce of remarkable elegance. And for egg lovers, our Œufs en gelée au jambon demonstrate that tarragon can also elevate more traditional preparations.
Selecting and storing tarragon requires a little attention. Fresh tarragon is far superior to its dried version, so prefer "true" French tarragon, more aromatic than its Russian cousin tarragon, which is heartier but less refined. Keep it in the refrigerator, ideally as a damp bunch wrapped in paper towels. And as chef patrick tells us in his comment on the Verrine concombre et avocat, with good preparation techniques, this elegant ingredient reveals all its qualities.
Want to start exploring the world of tarragon? Go ahead without hesitation. You'll quickly discover why great chefs are so fond of it. It's an herb that teaches patience and subtlety, two essential qualities in cooking.
