Gastronomixs

Viennoise of parsley and aged cheese

Pack your gratins with flavour! This technique is a great way to add that little extra touch of flavour and texture to meat and fish dishes. Strictly speaking, it is no more than a little butter and breadcrumbs and one or more flavourings. In France, this is known as 'viennoise,' and often contains green herbs, truffle, parmesan cheese, and spices. Croûtes are particularly easy to prepare because they can be used straight from the freezer. 

Makes 500 grams.

Viennoise of parsley and aged cheese

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Ingredients

100

g

butter

100

g

parsley

100

g

overly matured cheese

200

g

breadcrumbs

As needed:

 

salt and pepper

Preparation method

  • Rinse the parsley and blend until fine.
  • Add the rest of the ingredients and continue to blend until you have a firm dough.
  • Roll the dough out between sheets of plastic foil to a thickness of 2-3mm, cover, and place in the freezer.
  • Cut neat strips of the croûte and store in the freezer for future use.
  • When ready to use, place on top of your prepared dish and grill under the salamander grill or oven grill.
  • The parsley crust is deliciously crunchy and adds a lovely flavour accent.

Serving suggestions

  • As a gratin crust for a product such as salmon. Fry the salmon quickly on the skin side, and coat the meat side with a layer of croûte cut to size. Cook the salmon until nice and done and the crust is crispy.
  • As a crunchy layer on top of white poultry.
  • As a crunchy layer on a refined, neatly shaped potato mousseline. 

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