Parsley Purée

For the Parsley Purée

• 250 g flat leaf parsley
• fine salt to taste
• 20 g ultratex

Bring the water up to the boil with a little salt. Blanch the parsley for 30 seconds and refresh in iced water. Remove from the water and place in a blender. Blitz until smooth: you may need to add a little of the cooking liquid to loosen the mix up. Season with salt and, if needed, thicken the mix with a little Ultratex.