GNcareers, from Gulf News

How to prepare a hearty Parsley Compote

Parsley recipeImage Credit: Supplied


Curly-leaf parsley 800gm
Butter 60gm
White truffle oil 10mL
Cooking cream 60mL
Quail eggs 2 pcs
Salt & pepper to taste
Nutmeg to taste 

Method of Preparation:

• Remove parsley from the stalks and wash it thoroughly a few times in fresh running water to get rid off any sand or residue.

• Blanch the parsley for 5 seconds in boiling slightly salted water and then put it straight into ice water. Once cool, strain it and and place in a food processor to produce a very fine puree.

• In a pan, cook the cooking cream over low fire until reduced to 1/3 of its original volume.

• Add the pureed parsley to the cream and mix. Remove from heat.

• In a separate pan, melt the butter and add to the puree mixture immediately.

• Season mixture with salt, pepper and plenty of nutmeg. Add a bit of truffle oil to give it a distinctive taste. Set aside.

• Using a non-stick pan, slowly fry the two quail eggs until just done.

• In two deep plates, place one quail egg each on top of the parsley compote and serve.

Did you know...
Parsley compote or parsley mousseline can be served with stir-fried scallops. If you make it with shallots, it is best served with pan-seared steak.





Source: Courtesy of The Talk, Mövenpick Hotel Jumeirah Beach, Special to Classifieds