Pistachio Crust for Lamb or Fish
2 cups Pistachios, toasted
½ cup Japanese bread crumbs
½ cup Dry brioche crumbs
½ tablespoon Dijon mustard
1 Egg yolk, cooked
1-½ ounces Pistachio paste
10 tablespoons (1 stick plus 2 tablespoons) Butter, softened
Salt and pepper
1 bunch Parsley, fried
½ Meyer lemon confit, diced
In a food processor, grind pistachios; add bread and brioche crumbs and pulse until medium grind; add mustard, egg yolk, pistachio paste, butter, salt and pepper. Finish by adding fried parsley and Meyer lemon. Pulse until mixture is smooth.
Divide mixture into rectangular logs 3 by 1 and ½ and freeze them until needed.
Chef/Owner La Folie and Left Bank Brasserie, San Francisco and LB Steak in San Jose, California
Recipient of Chevalier du Merite Agricole(Knight of the Order of Agricultural Merit)
Member - Maître Cuisinier de France (Master Chef of France)