Parsley herb (Petroselinum crispum)
Parsley herb has a fragrant, aromatic flavour. It is used commonly for cooking in European, American, Brazilian and Middle Eastern countries. It is used either as part of the dish or as a fresh green garnish.
This herb is also used in Italian cuisine for making sauces and as a garnish. Parsley is also great to use as a garnish on fresh new potatoes with butter melting over them and parsley sprinkled over the top. But it can also be used with a salad or with soups, sprinkled over the top as a lovely, flavoursome garnish.
Fresh parsley is available in supermarkets but needs to used within 2-3 days as it does not store well. Dried parsley can be bought online. It is handy to keep this in the kitchen and is great for making spice blends. It stores well and usually comes in a jar/bottle for the spice rack.
Parsley is a great herb to cook with. It is used in the making of a variety of sauces. You can make your own lemon and herb sauce or pesto sauce using parsley. Another classic is the Argentinean sauce Chimichurri or you can just make a simple parsley sauce to accommodate some fish.
For me, when it come to parsley, I like to use it in a roux based sauce, and then have it to compliment some nice pan fried salmon and fresh vegetables finished with a squeeze of lemon over the fish.
So, to get started you need to put your potatoes into the steamer followed by the vegetables of choice. Then cook your salmon and make your sauce.
Serves 4 people
4 x one to one and a half inch thick fillets of salmon
1 x cup butter
1 x cup flour
3 x tablespoons dried parsley
1/2 a lemon cut into 4 wedges
3 x tablespoons extra virgin olive oil
Sea salt and fresh ground black pepper
Heat a large frying pan and add the olive oil. Sprinkle the salt and pepper over the salmon and then place in the pan once the oil is hot. Cook skin side down first, then after 5-8 minutes turn on its sides and top for a minute each.
Whilst this is cooking you can make the roux for the sauce.
First you need to put a saucepan on a medium heat and add the butter and melt. Once melted add the flour, a bit at a time and stir as you add it.
Continue to cook until it reaches what is known as the white stage. This is when the flour looses its raw smell and takes roughly 5 minutes of cooking.
Now add your parsley and salt and pepper to taste. Plate up your salmon and vegetables with a wedge of lemon on each. Spoon the parsley sauce onto the fish and serve.