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!
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:
Before going into the hot oven
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.
Just coming out of the oven3
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! ;)
Lemon zested-spring onion mash
Mixed salad leaves with fresh chervil in it, straight from my own allotment!
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Sophies Foodie Files