So excited to see Chervil in our produce box! Here are some recipes for you!
Chervil is the classic herb for flavoring such foods as salmon, trout, potatoes, spinach, asparagus, and green beans. Chervil also goes well in salads with other herbs, like dandelion, chives and sorrel. In the middle ages in Europe, chervil was eaten raw in salads to renew the blood. Many modern herbalists recommend chervil as an aid to digestion. To try it, sprinkle a tablespoon of fresh chervil leaves on a serving of green salad and eat with a meal. (The Good Herb by J. Hurley)
FRESH CHERVIL RELISH For use as a soup garnish, sandwich spread, or with warm or chilled trout or salmon.
1 cup Chervil leaves
2 tbsp fresh lemon juice
2 tbsp minced red onion
1 tbsp olive oil
Combine all ingredients in food processor and whirl until finely minced.
(adapted from Recipes from the French Kitchen Garden by Brigitte Tilleray)
Simple, easy and delicious. A true spring soup!
2 # potatoes
2 cups water
1 generous bunch fresh chervil
½ cup creme fraiche or sour cream
2 Tablespoons butter
Salt & Pepper to taste
Peel and wash potatoes, then cut into thick slices. Cook in boiling salted water for 15-20 minutes or until tender. Meanwhile, wash chervil well, shake out extra water and chop well. (Use a sharp knife or kitchen scissors.) Puree the potatoes using a hand blender or food processor, using the cooking liquid to keep it soupy. Return soup to pan (if you’re using a food processor, with a hand blender your soup is still in the pan!) Add the chopped chervil and leave to infuse for 2 minutes. Stir well and add S & P to taste. Stir in the butter and creme fraiche over a very low heat. Serve as soon as the butter has melted. Serves 6
Salmon with Hazelnuts and Chervil
There is nothing like the flavors of chervil, garlic and butter to bring out the flavor of shrimp and peas. This dish is best with peas from the pod.
- 2 to 3 lb salmon steaks or filets
- 1 cup chopped or whole hazelnuts
- 1 – 2 tbsp butter
- a big fistful of chervil
- salt and pepper
- Heat a frying pan on high heat. Toast the hazelnuts in the pan. Keep an eye on them so they don’t burn. Remove them from the pan when they are nicely browned. If you used whole hazelnuts, chop them up.
- Lower the heat on the pan and let it cool to medium high. Add some butter and the salmon and cook until done. Season to taste with salt and pepper. This is usually 5 to 10 minutes on each side. Some people like their salmon rare, others like it well done. This will be a matter of taste.
- Remove the salmon onto a plate. Toss in the toasted, chopped hazelnuts and stir. Add a little more butter if you’d like. Chop the chervil coarsely, and toss it in with the nuts and cook until it wilts.
- Pour this mixture onto the salmon, adjust the seasoning with salt and pepper, and serve.
Lauralyn Eimans Health and Wellness Coach