There are lots of ways you can use this pretty green oil. Its essential to blanch the parsley and plunge into iced water to preserve the vibrant green colour. I used the oil in 'fish en papillote' dish and a Salade Niçoise (see below).
Ingredients
1 bunch parsley including stems (I used curly leaf parsley)
250 ml extra virgin olive oil
Method
Dover Sole 'en papillote' with parsley oil:
Rainbow Salade Niçoise with parsley oil:
Ingredients
1 bunch parsley including stems (I used curly leaf parsley)
250 ml extra virgin olive oil
Method
- Plunge the parsley in boiling water for 20 seconds. Drain briefly and place in a bowl of iced water. Remove and squeeze the water from the parsley. Place in a container and partially freeze.
- Chop the partially frozen parsley and place in a blender with the oil and blitz. I used a stick blender.
- Place a piece of muslin (or a J-cloth) into a fine sieve and place over a bowl. Pour the contents of the blender into the sieve and allow the oil to collect then wrap the parsley in the muslin and squeeze out the remaining oil.
- Leave overnight for the oil to clarify.
Dover Sole 'en papillote' with parsley oil:
Rainbow Salade Niçoise with parsley oil:
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