What is the perfect topping for grilled fish, or anything that comes of the grill for that matter? A fresh herb mixture! In this episode of Foodista's Kitchen Secrets follow The Chef In The Hat, Thierry Rautureau, as he shows you how to prepare a fresh herb chop. Thierry Rautureau is the owner of Luc in Madison Valley and Loulay in downtown Seattle.
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Luc is a French-American café and bar named after the The Chef in the Hat's father, Luc Rautureau. Located at the intersection of Madison Street and 28th Avenue in the heart of Seattle's Madison Valley, Luc is a neighborhood spot with heartwarming food, fresh cocktails and a well-selected wine list. Loulay Kitchen & Bar marries the French influence of Thierry Rautureau's upbringing with modern twist and sensibility to provide an accessible dining experience for everyone. Loulay's menu highlights the freshness of local and seasonal ingredients following the Chef In The Hat tradition.
Be sure to give The Chef In The Hat a visit! For more information click here.
Hi I am Thierry Rautureau, The Chef in the Hat, owner of Luc in Madison Valley and Loulay in downtown Seattle. I am going to show you how to do a quick fresh herb chop. Olive oil, salt and pepper. What is it called? It's called a fresh herb mixture, it's what I call it. It goes super well when you are barbecuing or grilling a piece of fish, a steak, a pork chop, anything. You make that marinade, everything is going to meld down. It is going to be fantastic. All you have to do is use a very sharp knife, like we always talk about. I've got sage, oregano and chives. I am using the whole thing together. I'm finely slicing it. I want some nice fresh flavor out of all this. All right, in a bowl, olive oil, pepper ground, a little bit of sea salt. Sometimes I add lemon juice, just a little bit of lemon juice and that does the trick. Be gentle and mix the whole thing together. And it gives beautiful flavor to your salmon, very fresh, very bright.