Pistachio Remoulade
Make this to go with game fish or prawns
Makes enough for: 1 batch Remoulade
Ingredients
- 50 g raw pistachios, unshelled weight, lightly toasted
- 10 g flat leaf parsley
- 5 g mint leaves
- 1 orange, zest only
- 80 mls juice from the orange
- 60 mls macadamia nut oil
- 60 mls crème fraîche
- salt and freshly ground black pepper to season
Method
- Place the pistachios, parsley, mint, orange zest and juice,oil and crème fraîche into a blender
- Blitz until everything is finely chopped
- Serve with seafood and store what you don’t use in a sterilized glass jar in the fridge
Notes
See this post on how I sterilize my glass jars.