Adding Dill & Parsley to Crab Stuffing for Crab-Stuffed Salmon

Video Transcript

"CHEF BLONDIE: So, we're going to put our celery into our bowl. And I want to chop a little bit of fresh dill, hmm, that should be good, and a little bit of parsley, and this is a little for flavor and a little for color. But we don't want to overpower this stuffing, 'cause we're going to have some great flavors just from the salmon and the crab meat itself. I'm really going to chop this dill fine, such a delicate herb, and it smells of spring time. It's a wonderful complement to fish. Okay, set a little bit of the dill and grab my parsley up into a little bundle. Let me get these fingers back. You can tell you're chopping right when you hear that crunch. You know you're going through the herb, but you're going through it just enough to not bruise it and to cut it. The individual little cells inside of the herbs are just like individual cells inside of the human body, they're filled with liquid. And if we press down and collapse it, we're going to get bruises and brown spots in the edge of our herbs, but if we cut through it, the cells stays intact. And you really can hear that it's just chopping through that ever so gently, giving a nice fine mince. Okay, I'm ready to put that into our bowl. I'm going to clean my board off and I'll be right back."