|Wasabi Crusted Filet of Salmon|
Whatever the origin a good crust can transform your dish and does not necessarily need to be a pastry fabrication. Crushed nuts work well particularly Pistachios mixed with bread crumbs and will lend a definite Moroccan, Middle Eastern or Persian accent to your lamb for example.
Here at IF we are obsessive about not waisting food and that goes for stale bread as well, which last week we mentioned was useful for stuffing. The dried out odds and ends of loaves and baguettes make great breadcrumbs and will keep indefinitely. Just whizz the stale bread for a few seconds and you will have a very useful resource on hand in the cupboard with which you can coat almost anything. Mixed with Parmesan you can create the classic Wiener Schnitzel for example or chicken escalope. But we have found a particularly good candidate which will make fantastic and unusual crumb and will add interest to either fish or meat.
|Wasabi Crusted and French trimmed Rack of Lamb|
Posted by incredibly fed