Today, I cut off a whole lot of fresh chervil from my allotment. I used a bunch for a lovely tasty soup. You can read the recipe: Here! For the rest of the fresh chervil, I invented this lovely Spring like fresh chervil-lemon pesto spread, to top your salmon with. I served it with a mixed salad also from our allotment & a lovely lemon zested-spring onion mash. All of the flavors were beautifully combined! I drank a lovely white wine with it, this one: A Pinot Grigio Garganega dell Venezie, 2013! MMM!
Read on for the lovely recipe,…
Recipe: For 2 persons
* For the chervil topping:
50 gr fresh chervil, washed, cleaned, spun dry
1 clove of garlic, peeled & roughly cut up
zest of 1/2 organic lemon
juice of 1/2 lemon
1/4 teaspoon Maldon sea salt + a bit extra
28 grins of black pepper
30 ml of a fruity extra virgin olive oil
* For the fish:
1 good organic or wild salmon fillet, mine was 360 gr, cleaned, pad dry on kitchen paper
* For the lemon zested-spring onion mash:
3 very thick white potatoes, peeled & cut up into longer thinner strips
1 fat spring onion, cleaned, cut up into smaller rings
zest of 1/2 organic lemon, use the other half of the above lemon
a bit of baking margarine or butter
1. First, boil your potato wedges until al dente. Drain well & let it steam dry on lower heat. Turn heatt off & set aside to keep warm. Mash. Add raw spring onion rings & lemon zest. Season with black pepper & some sea salt. I added 3 knobs of gluten-free dairy-free baking margarine. Mix well. It has to taste lemony & then you taste the spring onions,…A mild mash!
2. In the meantime, preheat your oven to 180°C for 10 minutes. Now, make your fresh chervil spread, aka topping. Take your food processor & place the S-blade in. Add fresh chervil, garlic, lemon zest, lemon juice, 30 ml of olive oil & some black pepper & sea salt. Place lid on & blitz until it is to your liking. I blitzed away! Taste. You must taste the chervil first & then the lemony twist! I added 10 grins of black pepper so that was 28 grins of black pepper in total & some sea salt extra.
3. Take fitted oven dish for your fish. Cut your fish fillet into 2 equal-sized pieces. Oil your oven dish well to prevent sticking of the cooked fish! Place your fish into the dish. With your knife, score each fish 3 times, to let the spread go well into the fish! Then, divide your chervil spread equally over your fish. there will be a bit of liquid too, pour it over each fish fillet. It will look something like this:
Place into the middle of the hot oven & bake for about 17-20 minutes. Check often to see if the fish has been baked through. When ready, like picture below, turn oven off.
4. Let the fish rest for a few minutes. To keep warm, you can place aluminium foil over it to keep warm. Serve now, with a few spoonfuls of your lovely mash & a lovely mixed side salad, from your garden. I added fresh chervil leaves into my mixed salad & served it with a small dollop of mayonaise with lemon in it. Enjoy! Don’t forget the wine! 😉
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