Gastronomixs

Halibut with persillade

The name persillade is derived from the French word for parsley, persil. Persillade is a mixture of parsley, garlic, and bread crumbs. This mixture is added right at the end and lightly toasted.

Halibut with persillade

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Ingredients

1

kg

halibut, skin removed

100

g

flat-leaf parsley

20

g

garlic

30

g

breadcrumbs

 

 

salt and pepper

Preparation method

  • Cut the halibut into strips and season with salt and pepper.
  • To make the persillade, blend the parsley, garlic, and bread crumbs in a blender or food processor and season with salt and pepper.
  • Steam the halibut strips in a steamer for ten minutes.
  • Use a piping bag to pipe the persillade onto the cooked halibut strips and lightly toast under the salamander grill.

Serving suggestions

  • As part of a composition with oysters, baked potato, and sour cream.
  • As an entremets or main dish with components of potato, artichoke, asparagus, celery, citrus, courgette, green herbs, fennel, chicory, and carrots.

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