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But parsley is an herb as shapeless as all the rest; it just hasn’t made the leap in our imaginations yet. That’s why we’re lucky to have the Roberta’s restaurant gang, namely former pastry chef Katy Peetz, to do the imagining for us. In its bones, this recipe is a relatively normal sheet cake — sugar, flour, eggs, baking powder.
Bring the sauce to a simmer and cook for a few minutes, or until the sauce is thickened and smooth. Remove the pan from the heat and stir in the parsley. Season with salt and pepper to taste. Serve the fishcakes with the parsley sauce and some lemon wedges for squeezing. Tried this recipe? Let us know how it was!
But parsley is an herb as shapeless as all the rest; it just hasn’t made the leap in our imaginations yet. That’s why we’re lucky to have the Roberta’s restaurant gang, namely former pastry chef Katy Peetz, to do the imagining for us.
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