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Regional flavors

Herbs de Provence make Mediterranean food special
From the chef | Search restaurants | Archives

July 25th, 2007 issue

KURT VINION/THE PRAGUE POST
Looking pretty fancy, yet oh-so-easy to prepare: Provencal herbs and tuna.
There’s nothing mysterious about the mix of fresh or dried leaves known as herbs de Provence or “Provencal herbs.” Simply put, they represent a selection of herbs growing naturally in the south of France.
Their regional character makes them a perfect accompaniment to almost any Mediterranean recipe, from meats to seafood, in soups and sauces, even as the key to infused oils. They form a familiar, savory background.
Provencal herbs are a relatively modern marketing gimmick based on the habits of French cooks. For centuries, the home cooks of Provence flavored their dishes with what was available in their gardens, with proportions varying from family to family. These days, Provencal herbs generally consist of basil, sage, thyme, fennel, rosemary, mint and often lavender. Other examples may include chervil and/or marjoram. The combination is savory, sweet, earthy and bright all at once. Some mixtures even have a faint sensation of pepper.
Because these are deep flavors, meant to cook into a broth or meat, it’s uncommon for chefs to use them at the end of a recipe. Instead, Provencal herbs stand out as a rub for meat and fish (as in this particular recipe), a marinade or as part of slowly cooked stews.
Jakub Frydrych is chef at Občanská plovárna, located at U Plovárny 8, Prague 1–Malá Strana. Tel. 777 802 792

TUNA WITH PROVENCAL HERBS AND BALSAMIC REDUCTION

Serves 2
Ingredients
200 grams (7 ounces) tuna steak
4 large shrimp
125 grams egg noodles (fresh or dry)
1 large pat of butter
Olive oil
Balsamic vinegar
Pepper
Fresh sage
Provencal herbs
Basil paste
Fresh basil
Lime
Preparation
Marinate shrimp in basil paste.
Boil noodles to al dente.
Melt butter in pan with chopped sage, then lightly stir in cooked noodles and remove from heat.
Sprinkle tuna steak with lime juice.
Season with pepper to taste and cover with Provencal herbs (best if fresh).
Heat one tablespoon of olive oil in pan.
Sauté tuna in oil to no more than medium doneness.
Fry marinated shrimp in oil until done.
Pour balsamic into a pan and bring to a boil, until reduced by two-thirds.
To serve
Make a nest from the noodles.
Place steak in nest, sprinkle with balsamic reduction.
Fresh basil or other herbs as a garnish.
 


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