Gastronomixs

Kale persillade

This persillade made from kale is an ideal way to add a unique flavour to meat, fish, or vegetables. It can easily be frozen in portions so that you always have a supply in stock.

Creation by Emiel Kwekkeboom, student at Cas Spijkers Academie, Twente, the Netherlands. 

Kale persillade

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Ingredients

200

g

panko

400

g

butter

50

g

fine mustard

1

ball

mozzarella

200

g

braised kale

 

 

salt and white pepper

Preparation method

  • Allow the butter to come up to room temperature.
  • Finely chop the kale in a blender or food processor together with the mozzarella, mustard, and panko.
  • Add the butter and mix well.
  • Season to taste with salt and white pepper.
  • Roll up the persillade in plastic film to create a sausage shape that you then leave to firm up in the refrigerator.
  • Measure 50g of the kale persillade and roll out thinly between two sheets of baking paper.
  • Place in the freezer for fifteen minutes before cutting it into the desired shape.
  • Lay it on the product you wish to flavour (meat, fish, poultry, or vegetables) and gratinee under a salamander grill or with a kitchen blowtorch just before serving.

Serving suggestions

  • Perfect as part of a dish with meat, fish, poultry, or vegetables.
  • The persillade can be used to gratinee your product. It adds extra flavour and a very special appearance to the dish.

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