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Serve oysters with parsley jelly

Parsley is a strong flavour pairing for oysters

Cooks looking for new flavour pairings for fish recipes could try using parsley to serve oysters with greens.

Lars Eriksen, head chef at Denmark's oldest fish restaurant Krogs in Copenhagen, shared his ingredients for this dish in the Guardian.

The parsley is blended into a puree with water and sheets of gelatine are melted in a water bath.

These are blended by pouring through a sieve together to create a green juice.

Oysters are then prised from their shells, which are filled with the herby fluid and set aside to refrigerate for an hour.

Poaching the shellfish is required next and when they are cooked they are placed on top of the parsley jelly, topped with watercress and onion rings and served with a foam of lectin and oyster water.

Earlier this year, the Soul Food Cookbook's Creole chicken gumbo recipe was published, which featured oysters with smoked sausage as a side.

Related Products: Cracked Black Pepper, Parsley, Sea Salt

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