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Duration:
20 min
Servings:
4
Level:
Easy
For a new way to use persillade, take a look at our video and make a replica or twist one of our signature dishes! Persillade is a sauce or seasoning mixture of chopped parsley combined with garlic, herbs, oil and vinegar. In its simplest form, just parsley and garlic, it is a common ingredient in many dishes as part of a sauce. In this dish, we use it to make the plate colorful and to give a nice crisp.
Part 1:
Herb Persillade
Step 1
Blend panko, parsley, chives and chervil in a Vitamix blender and blend until the panko is a vibrant green color (about 2 to 3 minutes). Once the persillade has been spun, immediately transfer to a sheet tray and keep cold to retain color. To use for service, start by seasoning your halibut filet with salt.
Step 2
Pipe the fish mousse and gently spread over the seasoned halibut until smooth.
Step 3
Through a sieve, sprinkle the herb persillade over the halibut filet.
Step 4
Freeze the filet just enough to firm the outside to slice clean cuts. Slice your desired portion and transfer onto a baking sheet.
Step 5
Bake at 350 degrees F until the fish is cooked all the way through.
Step 6
Plate and enjoy.
Part 2:
Part 3:
FEATURED PRODUCT
Ingredients
Equipment
