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Parsley can make fresh tasting fish

Finely chopped parsley is required for a fresh fish meal

Celebrity chef Nigel Slater has suggested green sauce as a new flavour pairing for fish in the Observer.

Parsley is required for this Spanish meal, but he specified the use of a little cream makes it "lighter and fresher-tasting than our own fish in parsley sauce".

When preparing the recipe, a skinned hake or cod fillet is patted in flour seasoned with salt and pepper.

This is coloured in a frying pan with clams, the juices of which are spooned over the fish while cooking.

After the shellfish have opened, cream is added until a thick sauce is created and chopped parsley is introduced to the pan.

Slater specified "this is one recipe where the parsley is best finely, rather than roughly, chopped".

The meal is served shortly after when the ingredients are thoroughly mixed.

Angela Hartnett recently suggested combining mussels with cider in order to produce a sweet shellfish meal in an article for the Daily Telegraph.

Related Products: Cracked Black Pepper, Parsley, Sea Salt

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