Kale herb crust

A herb crust immediately adds flavour to meat and can add texture and colour to a dish. This herb crust is also delicious served with potato.

Kale herb crust

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nutmeg, ground






salt and pepper

Preparation method

  • Take 50g of the butter and melt it in a pan.
  • Add the kale to the melted butter and fry until it has wilted to half the amount. Add the two teaspoons of ground nutmeg.
  • Put the fried kale into a blender with the remaining butter and the breadcrumbs and blend into a fine mixture.
  • Taste the mixture and, if necessary, add salt and pepper.
  • Place the mixture between two sheets of plastic film and press flat until you have the required thickness.
  • Place the herb crust in the freezer and freeze solid
  • to make it easier to cut into nice neat portions.
  • Before serving the dish, place the herb crust on the product you wish to cover and briefly gratinee under a salamander grill or bake together in the oven.

Serving suggestions

  • The herb crust tastes best in hot dishes.
  • Goes well with meat and potato.

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