Seafood Newburg with Saffron Rice Recipe : Preparing Herbs & Vegetables for Seafood Recipe
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I'm chef Dan O. Thanks for stopping by and seeing us at Expert Village. What we're going
to do first is chop our vegetables, and our fresh herbs. Then we will take care of the
seafood. The seafood; we mainly need to take the shells off the shrimp, clean those, and
de-bone the snapper, and we'll be ready to go. For the onion, I'm only going to need
half an onion. This is for the saffron rice. We want to get both items going at the same
time. You're going to do a fine chop for this, cross, and like so. That's for the saffron
rice.
Next, we will take care of our fresh herbs. We're going to trim the basil, pull the leafs
off at the very base of the stem. We're just going to pull the tarragon down like this,
and release the leaves from the thick stem end. Just like so, and that's enough tarragon.
A little bit of dill. The aromatics from these fresh herbs will release into the sauce. It's
very nice, a very light sauce with the seafood. It's wonderful, and you will love it. You
have enough herbs there. We'll do a quick, rough chop.
Next we will cut our lemons. We have a couple wedges already cut for our garnish. I'm just
going to do a couple large wedges. This will be for the cooking liquid. We'll set those
aside. Next, we'll go on to the seafood.
