Pistachio Crust for Lamb or Fish

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.

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